Ingredients
2 packages (8 ounces each) cream cheese, softened3/4 cup sugar1 can (15 ounces) pumpkin2 tablespoons ground cinnamon2 teaspoons ground nutmeg1/2 teaspoon ground cloves2 teaspoons vanilla extract1 carton (16 ounces) frozen whipped topping, thawed1 package (11.3 ounces) toffee shortbread cookies, broken into pieces1 package (5-1/4 ounces) thin ginger cookies, coarsely crushed1/2 cup plus 2 tablespoons hot caramel ice cream topping, divided1 cup milk chocolate English toffee bits, divided
Preparation
Beat cream cheese and sugar until blended. Beat in pumpkin and spices; set aside. In another bowl, stir vanilla into whipped topping.
In a 4-qt. glass bowl, layer half each of the shortbread cookie pieces, pumpkin mixture and crushed ginger cookies. Drizzle with 1/4 cup caramel topping; top with half the whipped topping and 3/4 cup toffee bits. Repeat layers, using remaining toffee bits. Drizzle with remaining caramel topping. Refrigerate until serving.
