Gingerbread Trifle

This tasty dessert is 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.


8 to 10 servings


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


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.

Estimated Time

Preparation/Total Time: 15 minutes


Store in refrigerator.

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