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Katie Lee's Pumpkin Toffee Trifle

Serves 8

Aired

INGREDIENTS
  • 1 6-ounce box vanilla pudding mix, cooked to package instructions
  • 1 cup pumpkin purée
  • 1 tablespoon pumpkin pie spice
  • 1/4 cup light brown sugar
  • 4 bananas, thinly sliced
  • 4 toffee bars, chopped
  • 1 loaf pumpkin bread (about 3 cups), cut in cubes
  • 4 cups whipped cream
PREPARATION

Gently mix vanilla pudding with pumpkin purée, pumpkin pie spice and brown sugar.

Into a glass trifle bowl, add one half of the pumpkin bread. Scoop in one half of the pudding, add a layer of one half of the banana and chopped toffee. Smooth on one half of the whipped cream. Repeat layers, ending with cream and toffee. Refrigerate for at least 4 hours and up to overnight.

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