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Gingerbread Trifle

Gingerbread Trifle
"This tasty dessert was a hit when I served it to our Bible study group," reports Betty Kleberger of Florissant, Missouri. "It's a wonderful blend of flavors and a great ending to holiday meals." If you don't have leftover gingerbread, bake some from a boxed mix to assemble this trifle.
8-10 ServingsPrep/Total Time: 15 min.

Ingredients

  • 2 cups cold milk
  • 1 package (3.4 ounces) instant French vanilla pudding mix
  • 7 cups cubed Gingerbread cake (recipe also in Recipe Finder)
  • 3/4 cup English toffee bits or almond brickle chips
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 maraschino cherry

Directions

  • In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand
  • for 2 minutes or until soft-set.
  • In a 2-qt. serving bowl, layer half of the cake cubes and pudding.
  • Sprinkle with 1/2 cup toffee bits. Top with remaining cake and
  • pudding. Spread whipped topping over the top; sprinkle with
  • remaining toffee bits. Garnish with cherry. Yield: 8-10 servings.
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