I made this two times recently. Once for a Halloween party and again for a Friendsgiving Hayley was attending. Both times, it was a hit.
I am always looking for gluten-free desserts. But, I have yet to find a trifle recipe. So, what to do? Come up with your own.
And, with it being fall and all, I went with a pumpkin twist and made it more decadent by adding the white chocolate.
The beauty of a trifle is that it can be made days in advance. Freeing up your time for something else!
I used this pumpkin bread mix. I made it according to package directions, using eggs, oil and canned pumpkin.
I doubled the recipe for the bread. I reserved for garnish 1/4 loaf of bread.I then made this vanilla pudding according to directions. I stirred in the package of white chocolate chips while pudding was still warm. I allowed to cool completely.
I used this clear serving dish with tall sides so that I could layer the flavors. While the pudding and bread was cooling, I whipped the cream. Stirring in powdered sugar and vanilla. I reserved for garnish 1/4 loaf of bread.I gently folded the cream into the pudding until incorporated. Patience is the key!
I used this clear serving dish with tall sides so that I could layer the flavors. Then I began layering crumbled pumpkin bread and pudding mixture.I covered with plastic wrap tightly and placed in the fridge. When I was ready to serve, I topped with remaining crumbled pumpkin bread.
2 boxes of Gluten-free pumpkin bread mix
3/4 cup of oil
1 can of pumpkin
2 cups cold whipping cream
1-5 ounce box cook and serve vanilla pudding
3 cups milk (lactose-free milk may be substituted) (other milks not recommended)
11 ounces white chocolate baking chips
1/2 cup powdered sugar
1 teaspoon vanilla paste or extract
Make pumpkin bread according package directions. Allow to cool.
Prepare pudding according to directions and add chocolate chips, stirring until melted. Allow pudding to cool completely.
Using a very cold bowl, beat whipping cream until stiff peaks form. Beat in vanilla and powdered sugar.
Reserve 1/4 of a loaf of bread for garnishing.
Gently fold the whipped cream into the pudding until incorporated.
Using a serving dish with tall sides, layer crumbles of pumpkin bread and the pudding mixture. Cover tightly with plastic wrap and store in refrigerator for no more than 3 days.
When ready to serve, top with pumpkin bread crumbles.
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