3cupsangel food cakecut into ½ inch squares or smaller
Whipped cream Layer:
1.5cupswhipping cream
½tablespoonsugar
½teaspooncinnamon
Pumpkin Cheesecake Layer
1 ½cuppumpkin puree
8ounces⅓ less fat cream cheese
4tablespoonsbrown sugar
2teaspoonspumpkin pie spice
½teaspoonvanilla
Optional:
¼cuptoasted pecanschopped
Caramel sauce for drizzle
Instructions
For the Whipped Cream:
In a medium bowl, mix the with sugar and cinnamon with the whipping cream.
Beat with a mixer on medium speed high until stiff peaks form.
Set aside.
For the Pumpkin Cheesecake Filling:
In a separate bowl, mix the pumpkin puree, cream cheese, brown sugar, pumpkin pie spice and vanilla together until combined.
Gently fold in ⅓ cup of the whipped cream.
Save the remaining whipped cream to top each individual trifle.
To Assemble the Trifles:
Place a layer of pumpkin mixture into the bottom of the glass.
Add a layer of the angel food cake on top.
Continue with another layer of pumpkin mixture then angel food cake until you reach the top fo the glass
Then top each jar with the remaining whipped cream divided equally among the trifles.
Chill in the refrigerator until ready to serve.
Top with the pecans pieces and caramel drizzle if desired before serving.
Notes
Substitute Cool Whip Topping for the homemade whipped cream.Use wide mouth glasses or jars for easier assembly.You can serve immediately but preparing the day before is great too.Store in the refrigerator for 3-4days.Substitute fat free cream cheese for even lower calories