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.
Homemade Ginger Bread Cake
½ cup butter flavored shortening
1/3 cup sugar
1 cup molasses
¾ cup water
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.