Gingerbread Caramel Trifle
From lillyann 16 years ago
- 30 minutes to make
- Serves 8
Cubes of baked gingerbread topped with layers of pudding, caramel, apricot jam, whipping topping, and toffee bits. I added butterscotch to the whipped cream in the trifle a couple of times.
Ingredients
- 1 14.5-ounce box gingerbread cake and cookie mix shopping list
- 1 5.1-ounce box instant vanilla pudding and pie filling shopping list
- 1 8-ounce package toffee bits shopping list
- 1 16-ounce container whipped topping shopping list
- 1 jar of caramel sauce shopping list
- 1 jar of apricot jam shopping list
- Have on hand: shopping list
- milk shopping list
- eggs shopping list
- maraschino cherries shopping list
How to make it
- Prepare gingerbread according to box directions and let cool on a wire rack.
- Prepare instant pudding according to package directions and refrigerate for an hour.
- Cut gingerbread into cubes and place one-half in bottom of trifle dish.
- Layer on one-half the pudding, one-half caramel sauce, one-half apricot jam, toffee bits, and whipped topping.
- Repeat.
- Garnish with maraschino cherries. (optional)
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