Pumpkin Sweet Cream Chocolate Trifle
This post may contain affiliate links. Please read my disclosure policy.
Layers of chocolate cookie crumbs and the most delightful pumpkin sweet cream you have ever tasted. It is topped with whipped cream and cinnamon to create the perfect fall treat; truly a pumpkin spice masterpiece. An easy recipe that comes together in just 15 minutes this is sure to be a keeper!
Its only September and I can not get enough of fall flavors already. Seems like summer wanted to last forever. But I am turning down the air conditioner and pretending its fall (even though it is still in the 90’s here in Arizona). Pumpkin is in the air and I am loving pumpkin spice everything.
I have been wanting to try the chocolate pumpkin combo that everyone is raving about, so I decided to put together a pumpkin chocolate trifle. Honestly I prefer pumpkin pie flavor over actual pumpkin pie so I used all our favorites to build this trifle.
The pumpkin cream filling starts with pumpkin, cream cheese and cream, but it really needed an extra indulgent element and I remembered how creamy and dreamy the addition of International Delight Sweet Cream made this dessert and I knew that was just what it needed. The cream filling is perfect with the right mixture of pumpkin pie spices. Ready in just 15 minutes it is the perfect fall dessert.
While you are looking for fabulous fall recipes, be sure to check out this easy pumpkin coffee cake.
Get Free Recipes Sent to Your Email
Do you ❤️ TSRI? Don’t miss another recipe!
Subscribe to The Slow Roasted Italian by email to receive new recipes in your inbox!!
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
Other Easy Pumpkin Dessert Recipes
Pumpkin Sweet Cream Chocolate Trifle
Ingredients
- 4 ounces cream cheese, softened
- 1/2 cup pumpkin puree, not pumpkin pie
- 2 cups powdered sugar, divided
- 1/4 cup International Delight Cold Stone Sweet Cream Creamer
- 2 cups heavy cream, divided
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- pinch ginger
- 30 chocolate sandwich cookies
- cinnamon sticks for garnish
Instructions
- In a medium bowl combine cream cheese , pumpkin and 1 3/4 cup powdered sugar. Beat until well combined. Add 1 cup heavy cream, creamer and spices. Beat until light and fluffy. Refrigerate until ready to assemble.
- Add cookies to blender, pulse until ground to fine crumbs. Pour into a bowl. Set aside.
- In a tall bowl add remaining 1 cup cream. Beat with a hand mixer until soft peaks form. Add remaining 1/4 cup powdered sugar. Beat until stiff peaks form.
- In a jar or individual trifle, add 1/4 cup ground cookie crumbs, then add 1/2 scant cup pumpkin cream. Repeat. Top with 1/4 of the whipped cream and sprinkle with cinnamon. Repeat the entire process to assemble the remaining 3 dishes. Garnish with cinnamon sticks.
- Serve and enjoy!
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Welcome!
We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Delicious. I made it exactly as described. Tip: FREEZE the pumpkin/cream cheese mix and let it defrost just before you're ready to use it. That way it stays solid enough – otherwise it's way too soupy. Or, just reduce the amount of heavy cream.
Perfect for this time of year! Was absolutely delicious.