Pumpkin Bread Trifle

Kneaders Bakery & Cafe Restaurant Recipe

2 loaves Kneaders` Pumpkin bread
1 (5.1 oz.) box cook and serve vanilla pudding mix
1/2 cup brown sugar, packed
1/3 teaspoon ground cinnamon
1 (12 oz.) container frozen whipped topping, thawed
8 inch trifle bowl
1/2 cup chopped nuts (optional)

Prepare the pudding according to package directions. Set aside and allow to cool. Stir the brown sugar and cinnamon into the pudding. Crumble one loaf of the bread and place in the bottom of the trifle bowl. Pour half of the pudding mixture over the bread. Spread half of the whipped topping over the pudding layer. Repeat with the remaining loaf of bread, pudding and whipped topping.
Sprinkle chopped nuts on top. Refrigerate overnight.

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