Gingerbread Trifle Recipe

By CheeseDiva

Ingredients

• 2 cups cold milk
• 1 package (3.4 ounces) instant French vanilla pudding mix
• 7 cups cubed Gingerbread cake (recipe also in Recipe Finder)
• 3/4 cup English toffee bits or almond brickle chips
• 1 carton (8 ounces) frozen whipped topping, thawed
• 1 maraschino cherry
• Gingerbread Cake
• 1/3 cup shortening
• 1/2 cup sugar
• 1 egg
• 3/4 cup water
• 1/2 cup sorghum molasses
• 1-1/2 cups all-purpose flour
• 1 teaspoon ground ginger
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• In a mixing bowl, cream shortening and sugar. Beat in egg. Combine the water and molasses. Combine the flour, ginger, baking soda and salt; add to creamed mixture alternately with molasses mixture. Pour into a greased 8-in. square baking pan.
• Bake at 350° for 28-32 minutes or until a toothpick inserted near the center comes out clean.

Preparation

Step 1

In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. 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 the cherry.
Yield: 8-10 servings.

Originally published as Gingerbread Trifle in Quick Cooking
November/December 2002, p16