Katie Lee's Pumpkin Toffee Trifle
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.