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Gingerbread Trifle Recipe

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This recipe for Gingerbread Trifle, by , is from The Flaherty Family And Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Ann (Mare) Yaun
Added: Wednesday, June 10, 2009

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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