Pumpkin Bread Trifle recipe

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Ingredients

1 loaf pumpkin bread, cut into 2-inch cubes
3 cups milk
2 (3.5 ounce) packages instant pumpkin pudding mix (such as Jell-O®)
1 (16 ounce) package frozen whipped topping (such as Cool Whip®), divided
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar

Nutrition Info

440.4 calories
carbohydrate: 56.9 g
cholesterol: 42.1 mg
fat: 22.1 g
fiber: : -
protein: 5.4 g
saturatedFat: 13.8 g
servingSize: -
sodium: 443.5 mg
sugar: 34 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Layer 1/2 of the pumpkin bread cubes in the bottom of a glass trifle bowl.

  2. Whisk milk and pudding mixes together in a bowl. Let stand until thickened, about 5 minutes. Fold in 1 cup whipped topping.

  3. Blend remaining whipped topping, cream cheese, and powdered sugar together in a bowl.

  4. Spread 1/2 of the pudding mixture over the bread cubes. Cover the pudding with a layer of the cream cheese mixture. Repeat layers with remaining ingredients. Refrigerate for at least 4 hours before serving, or up to overnight.

Recipe Yield

1 trifle

Recipe Note

Layered dessert of pumpkin bread, pumpkin pudding, and cream cheese. Better on the second day! I used the Delicious Pumpkin Bread recipe on this website.

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