Pumpkin Bread Trifle recipe
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- 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 caloriescarbohydrate: 56.9 gcholesterol: 42.1 mgfat: 22.1 gfiber: : -protein: 5.4 gsaturatedFat: 13.8 gservingSize: -sodium: 443.5 mgsugar: 34 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Bread Trifle
Directions
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Layer 1/2 of the pumpkin bread cubes in the bottom of a glass trifle bowl.
Whisk milk and pudding mixes together in a bowl. Let stand until thickened, about 5 minutes. Fold in 1 cup whipped topping.
Blend remaining whipped topping, cream cheese, and powdered sugar together in a bowl.
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.