Winter Ginger Trifle

Ingredients

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

Directions

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
• 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. Yield: 8-10 servings.