Taste of Home
Gingerbread Trifle
TOTAL TIME: Prep/Total Time: 15 min.
YIELD: 8-10 servings.
"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.
Ingredients
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2 cups cold milk
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1 package (3.4 ounces) instant French vanilla pudding mix
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7 cups cubed Gingerbread Cake
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3/4 cup English toffee bits or almond brickle chips
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1 carton (8 ounces) frozen whipped topping, thawed
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1 maraschino cherry
Directions
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1.
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
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2.
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.
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