Pumpkin Toffee Trifle

Erin S brought this trifle to our November Girls Night. It was very good! I've been bugging her for the recipe so I can use our pumpkins and take it to Thanksgiving :)

Ingredients:

• 1 (6 ounce) box vanilla pudding mix, cooked to package instructions
• 1 cup pumpkin puree
• 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

Directions:

• Gently mix vanilla pudding with pumpkin puree, 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. You can make this the night before. The longer this sits in the fridge, the better!