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Gingerbread Trifle

Name: Gingerbread Trifle
Prep time: 15 min
Total time: 15 min
Yield: 8-10 servings.
Cuisine: Europe, German
Ingredients: 2 cups cold milk; 1 package (3.4 ounces) instant French vanilla pudding mix; 7 cups cubed Gingerbread Cake; 3/4 cup English toffee bits or almond brickle chips; 1 carton (8 ounces) frozen whipped topping, thawed; 1 maraschino cherry

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Total Time

Prep/Total Time: 15 min.

Makes

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.

Gingerbread Trifle Recipe photo by Taste of Home

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Ingredients

2 cups cold milk
1 package (3.4 ounces) instant French vanilla pudding mix
7 cups cubed Gingerbread Cake
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.

Gingerbread Trifle

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Makes

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