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Photo for - Coconut Pumpkin Spice Mini Trifles

Coconut Pumpkin Spice Mini Trifles

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

  • Yields: 2-4 servings
  • Preparation: 5 minutes

Ingredients

  • 1 cup (250mL) vanilla wafer cookies, coarsely crumbled
  • 1/2 cup (125mL) coconut, toasted
  • 2 cups (500mL) Nordica Smooth - Salted Caramel
  • 1/2 cup (125mL) pure pumpkin
  • 1/4 cup (50mL) icing sugar
  • 1 tsp (5mL) ground cinnamon

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.
  • 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.
Photo of - Coconut Pumpkin Spice Mini Trifles

Ingredients

  • 1 cup (250mL) vanilla wafer cookies, coarsely crumbled
  • 1/2 cup (125mL) coconut, toasted
  • 2 cups (500mL) Nordica Smooth - Salted Caramel
  • 1/2 cup (125mL) pure pumpkin
  • 1/4 cup (50mL) icing sugar
  • 1 tsp (5mL) ground cinnamon