Instructions

Place your ginger snap cookies in a plastic baggie and seal.  Using a rolling pin, crush your cookies to create a cookie dust.  You can leave some bigger pieces if you like.

Beat cream cheese and sugar in a standing mixer until nice and creamy.  Add the pumpkin, pudding mix, all the spices, vanilla and mix well.  Slowly add your cream and mix until all combined.

Remove bowl from standing mixer and fold in your whipped cream topping.  Gently fold into the pumpkin mixture until nicely combined.  Try not to over mix.

Using small dishes, start to layer your dessert.  I like to put a small bit of cookie on the bottom, then add a layer of the pumpkin cheesecake mousse, then another layer of cookie and a final layer of pumpkin mousse.  Garnish the top with some of your cookie dust.

That’s it! Super simple, really delicious!

Mangia! Enjoy!

Tip:  I served this dessert in mini glass dishes (individual servings).  You can also use a larger trifle bowl and let your guests serve themselves.