1
(5.1-ounce) box cook-and-serve vanilla pudding mix
1/2
cup brown sugar, packed
1/3
teaspoon ground cinnamon
1
(12-ounce) container frozen whipped topping, thawed
8″
trifle bowl
1/2
cup chopped nuts (optional)
1. Stir brown sugar and cinnamon into pudding.
2. Crumble one loaf bread and place in bottom of
trifle bowl.
3. Pour half of pudding mixture over bread.
4. Spread half of whipped topping over pudding
layer.
5. Repeat with the remaining loaf of bread, pudding
and whipped topping.
6. Sprinkle chopped nuts on top.
7. Refrigerate overnight.
7. Refrigerate overnight.
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