Coconut Pumpkin Spice Mini Trifles

Desserts

This simple yet delicious dessert comes together in a snap for an easy, last minute fall dessert.

  • Total Preparation Time: 5 minutes

2 to 4 servings

Rating: 0 Stars

Ingredients

1 cup250 mLVanilla Wafer Cookies, coarsely crumbled
1/2 cup125 mLCoconut, toasted
2 cups100 gGAY LEA - Nordica Smooth - Salted Caramel
1/2 cup125 mLPuréed Pumpkin
1/4 cup50 mLIcing Sugar
1 tsp5 mLGround Cinnamon
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Instructions

  1. Toss crumbled cookies with coconut; set aside.
  2. Blend Smooth cottage cheese with pumpkin, icing sugar and cinnamon until well combined. Pipe enough coconut whipped cream to measure 2 cups (500 mL). Fold into cheese mixture.
  3. Alternately layer crumbled cookie and cheese mixture between 4 individual trifle dishes or glasses. Chill for at least 1 hour or until ready to serve. Top with additional whip and sprinkle with additional cinnamon.

Tips

  • Desserts can be made up to 1 day ahead.
  • To get cookie crumbles place in a zip top bag and smash with a rolling pin or heavy wooden spoon.
  • To toast coconut, spread on a parchment paper-lined baking sheet. Toast in a preheated, 325°F (160°C) oven, stirring occasionally, for 10 to 13 minutes or until golden.
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Ingredients

1 cup250 mLVanilla Wafer Cookies, coarsely crumbled
1/2 cup125 mLCoconut, toasted
2 cups100 gGAY LEA - Nordica Smooth - Salted Caramel
1/2 cup125 mLPuréed Pumpkin
1/4 cup50 mLIcing Sugar
1 tsp5 mLGround Cinnamon
Add to Shopping List

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