Pumpkin Spice Cheesecake Trifles
  • 1[14.3oz] box of golden oreo cookies
  • 1tbs unsalted butter, melted
  • 8oz cream cheese, softened
  • 1cup 100% pure pumpkin puree
  • 1tsp pure vanilla extract
  • 1/2cup sugar
  • 2tsp pumpkin pie spice
  • 112 oz whipped topping (cool whip)
  • 1box of vanilla jello-o pudding
  • 2cups cold milk
  • 1box of duncan hines spice cake mix (you could also make homemade spice cake)
  • 1cup water
  • 1/3cup vegetable oil
  • 3 large eggs
  1. PREHEAT oven to 350°F
  2. Mix & Bake the Spice cake following the directions on the back of the box (or follow homemade spice cake recipe) Let the cake cool for an hour.
  3. Remove a section from the pan, break it in half, and rub the two pieces together over a large bowl, making sure to crumble any large pieces that fall off. You can also use a fork to break any larger pieces of cake apart. Repeat with each section until the entire cake is crumbled into a fine texture.
  4. Prepare the Jell-O pudding according to the instructions on the box.
  5. Finely crush your cookies. I like to use a food processor for this step, but you can also place the cookies in a plastic bag and roll the sealed bag with a rolling pin. If you’re using a rolling pin, seal the bag but leave about an inch open for air to escape. You’ll have to put some muscle in it to get a fine crush. The crust sticks together best when the cookies are crushed finely.
  6. NOTE: You do NOT need to remove the filling from the Oreo.
  7. Stir the cookie crumbs and melted butter together with a fork.
  8. Divide the crumbs into the bottoms of your trifle jars. (leave half of the mix for another layer) Gently press crumbs to form an even layer of crust.
  9. In a large bowl with an electric mixer, beat cream cheese until smooth.
  10. Add pumpkin puree, vanilla, sugar and pumpkin pie spice. Beat until well combined and creamy.
  11. Use a spatula to fold in the whipped topping. Gently combine ingredients until no streaks remain.
  12. To Assemble the Trifles: Pipe or spoon a layer of pumpkin cheesecake filling onto the cookie crust, followed by a layer of spice cake crumble, pipe or spoon a layer of vanilla pudding, next spoon in a layer of oreo cookie crust. Repeat layers until your trifle reaches the top of your glass or jar.
  13. Store trifles in the refrigerator until ready to serve. If desired, garnish with whip cream, cookie crumbs or both just before serving.
Recipe Notes


*The layering proportions will vary depending on what size container you use.  We used whole mouth quart jars