Gingerbread Trifle Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
Instructions
- 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.
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