pumpkin cheesecake trifles

Ingredients:
12 biscotti cookies, crushed into crumbs
1 tbsp unsalted butter, melted
250g cream cheese
1 cup pure pumpkin puree
1 tsp pure vanilla extract
1/2 cup sugar
2 tsp pumpkin pie spice
600g double cream, whipped lightly.


Method:
1. in a medium bowl, combine the cookie crumbs and butter, divide the crumbs to the bottoms of the glasses.
2. in a large bowl with an electric whisk, beat the cream cheese until smooth
3. add pumpkin, vanilla, sugar and pumpkin spice. beat until well combined.
4. use a spatula to fold in half of the whipped cream.
5. spoon a layer of pumpkin cheesecake onto the crust followed by double cream and repeat the layers until your trifle reaches the top of your glass.
6. place in fridge until ready to serve.