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Gingerbread Trifle

Print Recipe
Course Dessert

Ingredients
  

  • 2 cups cold milk
  • 1 pkg instant French vanilla pudding mix (3.4 oz)
  • 7 cups cubed Gingerbread cake
  • 3/4 cup English toffee bits or almond brickle chips
  • 1 carton frozen whipped topping, thawed (8 oz)
  • 1 maraschino cherry

Instructions
 

  • 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. 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. Makes 8-10 servings. Enjoy!