1 (6-ounce) box butterscotch pudding, cooked according to package directions
4 bananas, sliced
4 snicker bars, chopped fine
1 (12-ounce) container whipped topping
Let the Chocolate Croissant Bread Pudding cool to room temperature.
Into the trifle bowl, add half of the croissant pudding. Spread it out evenly. Scoop in half of the butterscotch pudding, add a layer of banana slices and half of the chopped snickers bars. Smooth on half of the whipped topping. Repeat the layers, ending on whipped cream, top with a final sprinkling of snickers.
Chocolate Croissant Bread Pudding:
6 chocolate croissants, very coarsely chopped
1 1/4 cups milk
1/2 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3 large eggs
Preheat oven to 350 degrees F.
Put chocolate croissant chunks in an 8-inch baking dish. In a medium bowl, whisk together milk, sugar, vanilla, cinnamon, nutmeg, and eggs. Pour mixture over croissants. Let sit for at least 10 minutes.