Many of you have asked me to share a special trifle recipe for you to use in your beautiful new Valerie Parr Hill Trifle Bowl that I helped design. So, here it is! Hopefully, in just enough time for you to serve it at your Thanksgiving feast!
Pumpkin Toffee Crunch Trifle
2 Loaves of Pumpkin Bread (store bought or prepared Quick Bread mix)
1 Cup Toffee bits 1 Cup Granola
2 Cups Heavy Cream 1/4 Cup Sugar 1 1/2 tsp cinnamon 1/2 tsp vanilla 1/2 tsp maple extra
Cut pumpkin bread into 1 inch cubes. Mix toffee bits and granola in small bowl, set aside. Beat heavy cream with electric mixer. Gradually add sugar. Mix until stiff peaks. Fold in cinnamon, vanilla, and maple extract.
Assemble: Layer one third of pumpkin bread cubes in bottom of large trifle bowl. Top with one third of cinnamon maple whipped cream. Sprinkle one third of the toffee mixture over the whipped cream layer. Repeat layers twice more, ending with the toffee mixture.
Enjoyable! Have a wonderful Thanksgiving with your family and friends.
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