Gingerbread Trifle

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)