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Pumpkin spice cinnamon chip trifle

The perfect Thanksgiving Day dessert
Course Dessert
Cuisine American
Author Lolly Jane


  • 1 package pumpkin spice pudding
  • 1/2 cup cinnamon chips frozen
  • 1 cup cinnamon graham cracker crumbs
  • 1/2 cup firmly packed brown sugar
  • 1 1/2 tsp. pumpkin pie spice
  • 3/4 cup butter melted
  • 2 cups whipped topping


  • Prepare pudding according to package directions.
  • Finely chop frozen cinnamon chips.
  • In a large bowl, stir together graham cracker crumbs, brown sugar, cinny chips and pumpkin pie spice. Add melted butter and stir to combine.
  • Spread mixture on a baking sheet, and bake in oven for 10 to 15 minutes or until the top looks toasted, let cool.
  • After graham cracker crumb mixture is cooled, layer 1/2 in the bottom of a trifle dish, large glass bowl or individual dessert glasses.
  • Spoon 1/2 of pumpkin spice jello over crumb crust, and top with 1/2 of whipped topping. Repeat crumb-crust and pumpkin spice jello layers, reserving remaining whipped topping.
  • Refrigerate for 1 hour or overnight.
  • Prior to serving, garnish trifle with remaining whipped topping and sprinkle with cinnamon chips and a dash of pumpkin pie spice.
  • Serve at once and enjoy!