Of all the many desserts I make around the holidays, no-bake trifles are by far the easiest. They're great make-ahead dishes and can be flavored in lots of different ways. Lately I've been looking in my liquor cabinet for flavoring inspirations and my bottle of Kahlúa Pumpkin Spice is a growing favorite. Added to a simple cream cheese base it gives this dessert much more dimension. And yes, I took some help from the store with prepared whipped topping and a really good pre-made crust. With dessert quickly out of the way, I could focus on a more elaborate dinner.
1/4 Cup Kahlúa Pumpkin Spice
16 oz. Cream cheese, at room temperature
1/2 Cup sugar
16 oz. Prepared whipped topping
1/4 Cup milk
1 Prepared graham cracker pie shell
Remove the pie shell from it's aluminum foil base and place in a plastic baggie. Crush it with your fingers or use a rolling pin to turn it into crumbs. In a large bowl, combine the Kahlúa, cream cheese, sugar, whipped topping and milk until fully incorporated. Place about a tablespoon of the graham cracker crumbs into the bottom of a single serving dish, add a tablespoon or two of the filling and repeat twice more. You should have enough for 4 dessert dishes. Top each one with about a teaspoon of graham cracker crumbs and store in the refrigerator until serving.
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This is a sponsored conversation written by me on behalf of Kahlúa. The opinions and text are all mine.