Pumpkin Patch Sugar Cookie Trifle with Cream Cheese (Easy No-Bake Dessert)
Layers of cheesecake pudding, whipped topping, and adorable pumpkin cookies make this a kid-friendly fall dessert everyone will love.
Why You’ll Love This Recipe
I LOVE Halloween because it feels like the gateway to all the holidays ahead! Halloween flows right into Thanksgiving, then into Christmas, and before you know it, we’re celebrating New Year’s. I love every bit of the excitement and festivities. If you’re looking for an easy, crowd-pleasing Halloween dessert, this is it! This trifle is:
Fun & Festive—Those little pumpkin cookies on top make this dessert feel extra special for Halloween.
Creamy & Dreamy—The cream cheese makes the pudding layer taste so rich!
Make-Ahead Friendly—You can assemble it the night before, making party day stress-free.
Kid-Approved—It’s a dessert that doubles as decor for your Halloween table.
Ingredients
1 box Pillsbury Ready-to-Bake Pumpkin Sugar Cookies (20 cookies)
1 store-bought pound cake (like a frozen Sara Lee 16 oz package) cut into 1-inch cubes
1 (8-oz) block cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 (5.1-oz) box instant vanilla pudding mix
3 cups cold milk
1 (8-oz) tub whipped topping (or 2 cups homemade whipped cream)
1 cup caramel sauce (optional)
1/4 cup crushed Oreos (optional for “dirt” layer look)
Step-by-Step Instructions
1. Bake the Cookies
Prepare the pumpkin sugar cookies according to package directions. Let cool completely so they hold their shape when you arrange them later.
2. Make the Cream Cheese Layer
In a large mixing bowl, beat cream cheese, powdered sugar, and vanilla until smooth and fluffy.
3. Prepare the Pudding
In a separate mixing bowl, whisk pudding mix with cold milk for about 2 minutes until thickened. Gently fold pudding into the cream cheese mixture until fully combined.
4. Assemble the Trifle
In a large glass trifle dish or clear bowl:
Spread half of the pound cake cubes in an even layer.
Spoon half of the cream cheese pudding mixture on top and spread to edges.
Add half the whipped topping and smooth out.
Repeat layers with remaining pound cake, pudding, and whipped topping.
Sprinkle crushed Oreos on top for a “pumpkin patch dirt” look.
Stand the baked pumpkin cookies upright around the edge of the dish like a little pumpkin patch fence. Drizzle with caramel sauce to make this dessert extra fancy.
Cover and refrigerate for at least 1 hour before serving so the flavors can marry together.
Frozen packaged pound cake makes this an easy dessert to pull together for a Halloween party.
Adding pumpkin patch sugar cookies make this trifle so festive!
Bring on the Spooky Season fun!
Tips for Success
Use Softened Cream Cheese: Make sure it’s room temperature so it blends smoothly with the pudding.
Make Ahead: Assemble up to 24 hours ahead, but wait to add the cookies until just before serving so they stay crisp.
Switch It Up: Use chocolate pudding for a spookier look, or even pumpkin pudding mix if you want more of a “fall spice” pumpkin flavor.
Serving Tip: Scoop into clear cups so each guest gets a perfect cross-section of the pretty layers.
Pumpkin Patch Sugar Cookie Trifle with Cream Cheese (Easy No-Bake Dessert)
Layers of cheesecake pudding, whipped topping, and adorable pumpkin cookies make this a kid-friendly fall dessert everyone will love.
Ingredients
Instructions
- Bake the pumpkin sugar cookies according to package directions. Let cool completely so they hold their shape when you arrange them later.
- Make the Cream Cheese Layer: In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth and fluffy.
- In a separate bowl, whisk pudding mix with cold milk for about 2 minutes until thickened. Gently fold pudding into the cream cheese mixture until fully combined.
- In a large glass trifle dish or clear bowl, spread half of the pound cake cubes in an even layer.
- Spoon half of the cream cheese pudding mixture on top and spread to edges.
- Add half the whipped topping and smooth out.
- Repeat layers with remaining pound cake, pudding, and whipped topping.
- Sprinkle crushed Oreos on top for a “pumpkin patch dirt” look.
- Stand the baked pumpkin cookies upright around the edge of the dish like a little pumpkin patch fence. Drizzle with caramel sauce to make this dessert extra fancy.
- Cover and refrigerate for at least 1 hour before serving so the flavors can marry together.
Nutrition Facts
Calories
228Fat
6 gSat. Fat
4 gCarbs
40 gFiber
0 gNet carbs
40 gSugar
32 gProtein
4 gSodium
273 mgCholesterol
33 mg
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Happy Baking!!!