Pumpkin Spice Latte Trifle Recipe
Layers of pumpkin spice latte deliciousness for an irresistible fall dessert. Easy to make and an instant hit for PSL lovers.
Servings: 16 servings
Calories: 199kcal
Equipment
Ingredients
- 6 tbsp Instant Coffee
- 3 tbsp water hot
- 3 oz Vanilla Instant Pudding
- 2 cup milk
- 16 oz pumpkin bread
- 8 oz whipped topping thawed
- 14 pumpkin cookies one 7oz package Tate’s Bake Shop pumpkin cookies
Instructions
- In a small bowl, add instant coffee and water and mix well until completely dissolved.6 tbsp Instant Coffee, 3 tbsp water
- Mix together pudding and milk and whisk well. Add coffee and mix. Refrigerate for 5 minutes or until set.3 oz Vanilla Instant Pudding, 2 cup milk
- Cut loaf of bread into 1” cubes and place half of them into a trifle dish. Set remaining bread cubes aside.16 oz pumpkin bread
- Add half of the pudding on top of the bread cubes and spread evenly. Top with half of the whipped topping. Crush 7 cookies on top of the whipped cream.8 oz whipped topping, 14 pumpkin cookies
- Repeat layers, ending with crushed cookies.
- Cover and refrigerate until ready to serve.
Nutrition
Serving: 1g | Calories: 199kcal | Carbohydrates: 30g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 221mg | Potassium: 175mg | Fiber: 1g | Sugar: 13g | Vitamin A: 68IU | Vitamin C: 0.1mg | Calcium: 87mg | Iron: 1mg