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2 (8oz) blocks cream cheese, room temperature

1.2 cup Old Home Sour Cream

1/2 cup canned Trader Joe’s pumpkin puree

1.5 cups powdered sugar

2 heavy whipping cream

30-40 ginger snap cookies

2 cups pecans, roughly chopped and divided

1.2 cup salted caramel sauce

2 cups whipped topping or fresh whipped cream


In a large mixing bowl combine cream cheese, sour cream, and pumpkin puree. Beat until smooth. Add powdered sugar, whipping cream, and beat until stiff peaks form.


Assembly: In large trifle bowl place 10 cookies. Add 1/4 of the pumpkin cream cheese filling, 1/4th of the pecans, and a drizzle of caramel. Repeat a total of 4 times. Ending with a layer of whipped topping. Garnish with more cookies, pecans, and caramel! Refrigerate overnight.