DIY - Pumpkin Cheesecake Gingerbread Trifles in Glass Jars

As Seen On Life With The Crust Cut Off



Pumpkin Cheesecake Gingerbread Trifles scream fall, they look like fall, they taste like fall, they smell like fall, basically this recipe bottles up fall in one perfectly portable dessert using Clear Glass Jars. Pumpkin and gingerbread go together so well and you can whip up the pumpkin no bake cheesecake filling while the gingerbread bakes making this dessert super quick.

For more great recipes check out the Life With The Crust Cut Off blog!

RECIPE

Pumpkin Cheesecake Gingerbread Trifles with Glass Jars
  • Ingredients
  • Clear Glass Jars, stock# 4054-13
  • 1 box gingerbread mix water and eggs according to box directions
  • 2 cups canned pumpkin pie mix
  • 5 ounce box of vanilla pudding
  • 8 ounce package softened cream cheese
  • 2 cups milk



Instructions
  1. Prepare and bake gingerbread according to box directions.
  2. Mix the softened cream cheese with the pumpkin.
  3. In another bowl mix the vanilla pudding with the milk and chill to set (5 minutes).
  4. Stir together the cream cheese mixture with the pudding until it is all well blended.
  5. Place in fridge until ready to use.
  6. After the gingerbread is cooled cut into small squares.
  7. Place gingerbread down the bottom of a jar.
  8. Top the gingerbread with a pumpkin cheesecake layer.
  9. Repeat till jar is filled.
  10. Top with a lid, ribbon and fall leaf.
  11. Keep refrigerated.



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