Ingredients
Units
Scale
- 1–1/2 loaves of pumpkin bread, minus nuts
- 1 16 oz frozen whipped topping
- 1 pkg vanilla instant pudding
- 1 pkg cream cheese
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 pkg White Kit Kat Bar Minis
Instructions
- Remove the whipped topping from the freezer and cream cheese from the refrigerator to soften.
- Make the loaves of bread ahead of time. This recipe will make 2 loaves and you will use about 1-1/2 of them. (I did not add the nuts for this recipe)
- Once it’s cooled, remove from loaf pans and cut into cubes. Set aside.
- In one bowl, mix half of the softened whipped topping with the softened cream cheese. Add one tsp of vanilla and the 1/2 cup of sugar, mix well.
- In another bowl, make the vanilla pudding according to the directions. I used Almond milk in mine (only 1 cup) instead of the 2 cups of milk it called for. Since it doesn’t set as well with sub milks, 1 cup will keep it from being too loose or runny.
- Mix the other half of the whipped topping with the vanilla pudding.
- Add one layer of pumpkin bread cubes to the bottom of the trifle bowl.
Layer chopped Kit Kat bars over top. - Add one layer of cream cheese mixture, followed by another layer of bread and Kit Kat bars.
- Add one layer of vanilla pudding mixture, followed by another layer of bread and Kit Kat bars. Continue until done.
- Finish up with either the cream cheese or vanilla mixture and sprinkle chopped Kit Kat bars on top as a garnish. Refrigerate overnight before serving, for best results.
Notes
- You can use store bought pumpkin bread or your own recipe.
- 1 cup of unsweetened almond milk can be subbed for the milk in the pudding.
- You can serve this right away but I find that it’s better after sitting overnight. This gives all the ingredients a chance to blend together a bit.
- This recipe can be made gluten free by making the pumpkin bread as shown in the post linked.
- Category: Dessert
