The store-bought ingredients keep this Pumpkin Trifle Recipe super simple. The Pumpkin Cupcakes and caramel sauce keep it delicious! This is the perfect holiday dessert and you won't believe how easy it is!
30store-bought Pumpkin Spice Mini Cupcakesfrosting and wrappers removed
1 1/2cupssweetened condensed milk
12oz.container of Whipped Toppingthawed
1cuppretzelsbroken into small pieces
Remove the wrappers and frosting from the Pumpkin Spice Miini Cupcakes (set aside the frosting to use in another recipe if desired).
Put the cupcakes in a bowl and set aside.
In a large bowl, whip together softened cream cheese, sweeten condensed milk and thawed whipped topping until smooth.
In a plastic zipper back, break up pretzels into smaller pieces by hitting with an ice cream scooper or other hard utensil.
To assemble the dessert place several cupcakes on the bottom of the bowl making sure they touch the sides.
Top with a layer of the cream cheese mixture.
Add some nuts and pretzels as well as a drizzle of caramel sauce.
Repeat layers until you run out of cake pieces.
Be sure to end with a cream cheese layer on top.
Garnish with extra nuts and pretzles and a final drizzle of caramel sauce.
Be sure to let the cream cheese sit out to soften before making the cream cheese layer. It will help so much and ensure that it blends smoothly.If you want the trifle to have more of a cake presence, you can easily bake your own by using a spice cake mix and a can of pumpkin.If you need to feed a larger crowd but don't want to double the batch, you could add in a layer of just whipped topping.To enhance the nut flavor even more, you can toast them quickly in a dry pan on the stove.