I created this dessert with the flavors of Fall in mind. The taste of pumpkin bread in a trifle makes this dessert perfect for any Fall meal.
Please allow me to apologize for not posting the last few days. I’m truly very sorry! I have been extremely busy lately!!
Let me tell you guys a little secret, something most people never tell you. Farmers’ Markets and Hobby Farms are truly a labor of love!
I’m not complaining, I’m just saying.
Moving on, hey do you guys like trifles? I really hope so, because I love trifles! I think they’re so fun, and they’re so easy to change up a little depending on what you’re in the mood for that day.
Pumpkin Bread Trifle here we go!
Trifles are all about getting the layers right. It’s the layers of flavors that make a good trifle. It doesn’t need to complicated, it just needs to be good.
So we’re going to make a GREAT Trifle with Personal Size Pumpkin Bread Trifles!
From the very first bite to the last you will taste pumpkin, cinnamon, vanilla, and of course just a little bit of chocolate.
We can’t leave out the chocolate!
You start with any pumpkin loaf, you don’t need the glaze or sprinkles. I had a few mini Pumpkin Bread loaves leftover from something else, so that’s what I used.
Funny how this pretty little Pumpkin Loaf doesn’t look so pretty anymore.
This time of year you can usually purchase Pumpkin loaves at your local grocery store, if you prefer, or you can use this easy recipe for Mini Pumpkin Loaves.
For Personal Size Trifles in general, I prefer using a goblet or glass of some kind. After all, they are Personal Size.
These are SO easy, and SO good! Take a look at the recipe below.
Serve these Personal Size Pumpkin Bread Trifles for dessert and be the Talk of the Table! Enjoy my friends, enjoy!
Personal Size: Pumpkin Bread Trifle
1 regular loaf or 3 mini loaves pumpkin bread, cubed
3.4 oz. package of instant Vanilla pudding mix
1 cup Pumpkin Pie Spice International Creamer
12 oz. container Cool Whip extra creamy, any whipped topping is fine
Garnish: reserved whipped topping
Garnish: mini chocolate chips
1. Mix the vanilla pudding packet with ONE cup of Pumpkin Spice International Creamer. Whisk until it thickens. Now take your whipped topping and set aside a small amount for garnishing later. Gently, fold in the remainder of the container of whipped topping. Let mixture sit in the fridge for a few minutes.
2. Cut the pumpkin bread into cubes. Divide the cubes into two halves. It doesn’t need to be measured, just kind of eyeball it.
3. Place half the cubes into the bottoms of the servings glasses. Cover with half of the Pumpkin Cream Mixture, sprinkle with a few mini chocolate chips; repeat to fill glasses. Top Pumpkin Cream Mixture with a dollop of reserved whipped topping and sprinkle with a few mini chocolate chips. Refrigerate until ready to serve.
Note: The great majority of quick breads, like this pumpkin bread, are actually much better when they’ve had a chance to sit in the refrigerator overnight. Make sure they’re covered so they stay fresh and don’t pick up any unwelcomed tastes from other foods in the fridge.
Makes 8-10 servings.