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Gingerbread Trifle Recipe

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This recipe for Gingerbread Trifle is from The Flaherty Family And Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ¾ cups cold milk
1 pkg (3.4 oz) Instant French Vanilla pudding mix
7 cups cubed gingerbread cake (1, 8” pan, can use boxed mix)
¾ cup English toffee bits or almond brickle
1 large carton Coolwhip (1/3 to mix with pudding)
1 maraschino cherry

In a mixing bowl beat pudding mix and milk on low speed for 2 minutes. Mix in 1/3 of the coolwhip. In a 2-qt serving bowl/trifle dish layer ½ cake cubes and pudding mix. Sprinkle with ½ cup toffee bits. Top with the remaining cake and pudding.

Spread remainder of cool whip over the top; sprinkle with remaining toffee bits and garnish with cherry.

8-10 servings


Homemade Ginger Bread Cake

½ cup butter flavored shortening
1/3 cup sugar
1 cup molasses
¾ cup water
1 egg
2 1/3 cups all-purpose flour
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
¾ tsp salt

In a large bowl, cream shortening and sugar. Add the molasses, water and egg. Combine the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture and beat until combined. Pour into a greased 15” X 10” X 1” baking pan.

Bake at 350º for 18-22 minutes or until a toothpick comes out clean. Cool on a wire rack.

Could serve with a glaze made from 1 cup confectioner’s sugar mixed with 2 TBL of liquid, i.e. water, orange juice, etc.
Directions:
Directions:
In a mixing bowl beat pudding mix and milk on low speed for 2 minutes. Mix in 1/3 of the coolwhip. In a 2-qt serving bowl/trifle dish layer ½ cake cubes and pudding mix. Sprinkle with ½ cup toffee bits. Top with the remaining cake and pudding.

Spread remainder of cool whip over the top; sprinkle with remaining toffee bits and garnish with cherry.

8-10 servings

 

 

 

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