1 9×5-inch loaf of pumpkin bread
1 3.9-ounce box of instant pumpkin spice pudding mix
1/2 cup milk
1 14-ounce can of sweetened condensed milk
1 8-ounce container frozen whipped topping, thawed
additional whipped topping for topping before serving, optional
4 gingersnap cookies, crushed into fine crumbs, optional
10 Campfire® Pumpkin Spice Marshmallows or Campfire® Ghoster Roasters
Slice loaf of pumpkin bread into 10 slices. Then cut each slice into half-inch cubes.
Place a single even layer of pumpkin bread cubes into the bottom of 10 serving dishes or small jars.
In a large bowl, whisk together the dry pudding mix, milk, and sweetened condensed milk until smooth. Fold in whipped topping and gently combine until no streaks remain.
Evenly spoon or pipe the pudding mixture directly onto the pumpkin bread layer. Repeat layers.
Refrigerate for at least 2 hours.
Before serving, top with additional whipped topping, cookie crumbs and Campfire® seasonal marshmallows.
Notes:
I used an edible marker to create the eyes on the Ghoster Roasters.
Recipe by: My Baking Addiction
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