two pumpkin trifle recipes

trifle is my favorite..i love all the layers, the texture, & how pretty it looks!

last year i made a pumpkin trifle which was really good, and this week i made 

another version that was also amazing! everyone had seconds and thirds and then

licked their bowls clean! i will put both recipes on this post, because they are both delicious!! make them soon since they are very fall-ish!

pumpkin bread trifle

ingredients

1 loaf of pumpkin bread (mine had chocolate chips in it)

1 package of toffee bits

1 jar caramel ice cream topping

1 qt whipping cream

1 1/2 c brown sugar

1 tsp vanilla

steps

-make a loaf of pumpkin bread. {this is my favorite recipe for it.}

-once bread is made and cooled, cut loaf into cubes.  

-whip the whipping cream, adding in the brown sugar and vanilla.  

-then, create trifle by layering ingredients. 

-start by placing half of the pumpkin bread cubes in the bottom of the trifle dish.  

-put the bread and other ingredients around the edge so the layers can be seen through the glass. -drizzle caramel sauce over the pumpkin bread. -next, sprinkle toffee bits over the bread and caramel. -spread a generous layer of the whipped topping over the pumpkin bread. -repeat all of the above for the second layer. -garnish the top with more toffee bits. -refrigerate a few hours before serving. enjoy!

 

XO

**the other pumpkin trifle recipe we love is perfect for after halloween, because it has gingerbread in it...here is the recipe for that one!

 Pumpkin Gingerbread Trifle

• 1 package (14-1/2 ounces) gingerbread cake mix
• 1-1/4 cups water
• 1 egg
• 4 cups cold fat-free milk
• 4 packages (1 ounce each) sugar-free instant butterscotch pudding mix
• 1 can (15 ounces) solid-pack pumpkin
• 1 teaspoon ground cinnamon
• 1/4 teaspoon each ground ginger, nutmeg and allspice
• 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed

Directions

• In a large bowl, combine the cake mix, water and egg, beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into an ungreased 8-in. square baking pan.
• Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. When completely cooled, crumble the cake. Set aside 1/4 cup crumbs for garnish.
• In a large bowl, whisk milk and pudding mixes for 2 minutes or until thickened. Stir in pumpkin and spices until well blended.
• In a trifle bowl or 3-1/2-qt. glass serving bowl, layer a fourth of the cake crumbs, half of the pumpkin mixture, a fourth of the cake crumbs and half of the whipped topping. Repeat layers. Garnish with reserved cake crumbs. Serve immediately or refrigerate until serving. Yield: 18 servings.

  Yum!