Katie Lee's Pumpkin Toffee Trifle

by Rachael Ray Show Staff 12:20 PM, December 3, 2013

Aired December 3, 2013

Serves 8
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
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.