Gingerbread Trifle

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

6 ingredients

2 steps

Ingredients

2 cups cold milk
1 package (3.4 ounces) instant French vanilla pudding mix
7 cups cubed
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.