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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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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:
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:
1. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
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. Yield: 8-10 servings.
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