Pumpkin Spice Pudding Trifle

In a large mixing bowl, beat 8 ounces of room‑temperature cream cheese with an electric mixer until it becomes smooth and fluffy. Once the cream cheese is well whipped, add one 14‑ounce can of sweetened condensed milk and continue mixing until the mixture is creamy and fully combined.

Next, add two 3.4‑ounce boxes of pumpkin spice instant pudding to the bowl and mix with 2 1/4 cups of whole milk until the filling is thick, smooth, and evenly blended.

Fold in 1 cup of whipped topping into the pudding mixture, gently stirring until light and fluffy.

1st layer: 1 layer of Nilla Wafer Cookies across the bottom of your dish, creating a solid base for the pudding mixture.

2nd layer: Spread half of the pudding mixture evenly over the layer of Nilla wafers, smoothing it to the edges of the dish.

3rd layer: Place cookies standing upright around the outside edge of the dish.

4th layer: Fill the dish with whipped topping to the tops of the cookies. Approximately 2 cups.

5th layer: Add a layer of cookies over the whipped topping to stabilize the next layer.

6th layer: Fill the dish with the remaining pudding mixture and smooth to the edges.

7th layer: Add all of the remaining whipped topping and smooth to the edges.

Place a few cookies in a Ziplock bag and crush them into small pieces using a rolling pin. Sprinkle the broken Nilla Wafer pieces over the top of the trifle. Cover and refrigerate for a couple of hours before serving.

Enjoy!