Easy NO BAKE Pumpkin Bread Trifle
Layers of cubed pumpkin bread and creamy cheesecake filling topped with whipped cream, carame sauce and nuts. Use STORE BOUGHT or HOMEMADE pumpkin bread. Can be made ahead of time for the ultimate Thanksgiving dessert.
Servings: 6
Calories:
Equipment
- large trifle bowl, clear glass bowl OR individual trifle bowls
Ingredients
- 1 loaf pumpkin bread store bought OR homemade
- 8 ounces cream cheese softened to room temperature
- 8 ounce tub Cool Whip
- 2 tablespoons sour cream full fat used
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 2-3 tablespoons milk any kind you have
- salted caramel sauce the kind you use for ice cream
- 1/4 cup hazel nuts chopped (can swap pecans or walnuts)
- 1/4 cup pomegranate seeds optional garnish
Instructions
- Cut pumpkin bread into bite size cubes (about 1" square).
- To a medium bowl, use a hand mixer on medium speed to blend the cream cheese, cool whip, sour cream, powdered sugar, vanilla extract and pumpkin pie spice together until smooth.
- Blend in 2-3 tablespoons of milk to reach a creamy texture that will ‘dollop’ easily onto the pumpkin bread layer.
- Add half of the cubed pumpkin bread to the trifle bowl, followed by half of the cheesecake filling, smoothing it over the top of the bread. Note: if you’re using individual trifle bowls, divide bread and cheesecake filling equally between them.
- Add a drizzle of caramel then the rest of the pumpkin bread cubes. Top with the rest of the cream cheese filling. Cover with plastic wrap and refrigerate until you’re ready to serve.
- Remove from the fridge, top with another dollop of Cool Whip, a srinkle of finely chopped nut, sa drizzle of caramel sauce and (optional) sprinkle on a few pomegranate seeds. Serve right away
Notes
If you tried this recipe, don’t forget to leave a comment and ⭐⭐⭐⭐⭐ rating!
- Use store bought pumpkin bread, your own homemade or a friend's.
- Any extra pumpkin bread can be sliced and frozen. Thaw and enjoy with coffee.