1 box (14 ounces) pumpkin quick bread mix, prepared according to pkg directions and cut into 1 to 2 inch squares
1 can (30 ounces) pumpkin pie filling
2 boxes (3.4 ounces) instant vanilla pudding
3 cup cold milk
1 container (8 ounces) mascarpone cheese
1 container (12 ounces) frozen whipped topping, thawed
1/2 teaspoon cinnamon
A few pecans, pumpkin candies, or extra cinnamon
In a large bowl, beat together milk and pudding until it starts to thicken. Add pumpkin pie filling to the pudding and mix well. In another bowl mix together mascarpone cheese, cinnamon, and whipped topping. Place half of the pumpkin bread cubes in the bottom of a trifle bowl or large clear bowl. Spoon half of pudding mixture over bread. Next, top with half the whipped topping mixture. Repeat with another layer of pumpkin bread and pudding. Cover loosely and refrigerate for at least a few hours. Cover and refrigerate remaining whipped topping mixture too. Right before serving spoon a "cloud" of the whipped topping mixture over the top. Decorate the top with pecans, candy pumpkins, or a sprinkle of cinnamon.
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