Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com
This tasty dessert was a hit when I served it to our Bible study group. 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.
Betty Klenberger Florissant, Missouri
Gingerbread Trifle Recipe
Gingerbread Trifle
2 cups cold milk
1 package (3.4 oz.) Instant French vanilla pudding mix
7 cups cubed Gingerbread Cake
¾ cup English toffee bits or almond brickle chips
1 carton (8 oz.) frozen whipped topping, thawed
1 maraschino cherry
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
In a 2-quart serving bowl, layer half of the cake cubes and pudding. Top with remaining toffee bits. Top with remaining cake and pudding. Spread whipped topping over the top; sprinkle with remaining toffee bits. Garnish with cherry. 8-10 servings
(Recipe for Gingerbread Trifle was on www.tasteofhome.com, 2012)
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