Pumpkin Cheesecake Trifle

I have told at least three people recently that I had made a trifle. All three said, "oh, that's the same thing as a truffle, right?" Well, not exactly.  I had to go into great detail about what a trifle was. All three were men, so I don't know if that was why or not! LOL. Anyways, to make a trifle, you kind of need a trifle "bowl." Since I didn't own one, I went to Bed, Bath and Beyond, because who doesn't get their coupons in the mail?!?!?!?! Instead of taking the usual pumpkin pie to a Thanksgiving dinner, how about taking this dessert? Your family and friends will think you took hours to make it!

Ingredients 

13-16 ounce package gingersnap cookies

14-ounces cream cheese, softened

1 teaspoon vanilla extract

15-ounce can packed pumpkin

1 cup white sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 pint whipping cream

1 cup powdered sugar

In a plastic gallon size zippered plastic bag, put in the gingersnaps. Using a meat mallet, 

crush into bite-sized pieces. Set aside. In a large bowl, put the cream cheese and beat 

with an electric mixer until smooth, then add the vanilla extract, pumpkin, sugar, cinnamon

and nutmeg. Combine well until all ingredients are well incorporated. Set aside. In a small 

bowl, put the whipping cream and powdered sugar. Mix with an electric mixer on high 

speed until stiff peaks form (it will take at least five minutes). Set aside. In a trifle bowl, 

put one third of the crushed cookies, then a third of the cream cheese mixture and 

then a third of the whipped cream. Second layer - one third of the crushed cookies, 

one third of the cream cheese mixture, one third of the whipped cream. Next 

layer - one third of the cream cheese mixture, one third of the whipped cream and 

end with the crushed cookies. Cover with plastic wrap and store in the fridge. Serves

at least 8!