Gingerbread Caramel Trifle |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Cubes of baked gingerbread topped with layers of pudding, caramel, apricot jam, whipping topping, and toffee bits. I added butterscotch to the whipped cream in the trifle a couple of times. Ingredients:
1 14.5-ounce box gingerbread cake and cookie mix |
1 5.1-ounce box instant vanilla pudding and pie filling |
1 8-ounce package toffee bits |
1 16-ounce container whipped topping |
1 jar of caramel sauce |
1 jar of apricot jam |
have on hand |
milk |
eggs |
maraschino cherries |
Directions:
1. Prepare gingerbread according to box directions and let cool on a wire rack.
2. Prepare instant pudding according to package directions and refrigerate for an hour.
3. Cut gingerbread into cubes and place one-half in bottom of trifle dish.
4. Layer on one-half the pudding, one-half caramel sauce, one-half apricot jam, toffee bits, and whipped topping.
5. Repeat.
6. Garnish with maraschino cherries. (optional)
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