Gingerbread Trifle

Name: Gingerbread Trifle
Prep time: 15 min
Total time: 15 min
Yield: 8-10 servings
Cuisine: Europe, German
Ingredients: 2 packages (14-1/2 ounces each) gingerbread cake mix; 2 cups cold milk; 1 package (3.4 ounces) instant French vanilla pudding mix; 3/4 cup English toffee bits or almond brickle chips; 2 cartons (8 ounces each) frozen whipped topping, thawed, divided; Bada Bing cherries

Total Time Prep/Total Time: 15 min.

Yield 8-10 servings

Test Kitchen Approved

Gingerbread trifle is a festive dessert made with sweet gingerbread cake, instant pudding and mounds of whipped topping. Serve it in a clear bowl to show off all the pretty layers!

Ingredients

2 packages (14-1/2 ounces each) gingerbread cake mix
2 cups cold milk
1 package (3.4 ounces) instant French vanilla pudding mix
3/4 cup English toffee bits or almond brickle chips
2 cartons (8 ounces each) frozen whipped topping, thawed, divided
Bada Bing cherries

Directions

Prepare cake mix batter according to package directions. Bake as directed in two 8-in. square pans; cool as package directs. Cut into 1-inch cubes.
In a large bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set. Gently fold one carton whipped topping into pudding.
In a 2-qt. serving bowl, layer half of the cake cubes and half of the pudding mixture. Sprinkle with 1/2 cup toffee bits. Top with remaining cake and pudding mixture. Top with remaining whipped topping; sprinkle with remaining toffee bits. Garnish with cherries.

Nutrition Facts

1 each: 660 calories, 27g fat (14g saturated fat), 48mg cholesterol, 812mg sodium, 93g carbohydrate (69g sugars, 1g fiber), 6g protein.

This tasty gingerbread trifle 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. —Betty Kleberger, Florissant, Missouri

Recipe Creator