Luscious, airy No-Bake Pumpkin Cheesecake Trifle layered with fluffy angel food cake, spiced pumpkin cheesecake filling, and homemade whipped cream.

Scale

22 ounces Angel Food Cake

Whipped Cream:

1 pint heavy whipping cream

½ cup powdered sugar

½ teaspoon vanilla extract

Pumkpin Cheesecake:

16 ounces cream cheese (I used light)

15 ounces pure pumpkin (not pumpkin pie filling) Make your own!

¾ cup brown sugar

2 teaspoons vanilla extract

3 teaspoons pumpkin pie spice plus extra for dusting the top

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1. Whip cold heavy cream, powdered sugar, and vanilla extract in a chilled bowl until medium-stiff peaks form; refrigerate.

2. Beat softened cream cheese and brown sugar for 2 minutes, then beat in pumpkin puree, vanilla, and pumpkin pie spice until smooth.

3. Cut angel food cake into 1-inch bite-sized cubes using a serrated bread knife.

4. Layer 1/3 of cake cubes in a trifle dish, spread half of pumpkin filling over top, and add 1/3 of whipped cream.

5. Repeat with another 1/3 cake cubes, remaining pumpkin filling, remaining cake cubes, and top with remaining whipped cream.

6. Dust with extra pumpkin pie spice, chill in refrigerator for at least 2 hours, scoop, and serve cold.

Use pure pumpkin, not pie filling. Chill for 2 hours before serving so cake absorbs spiced filling flavors.