Difficulty: Easy - for beginners
Serves: 8-10 servings
â€¢2 cups cold milk
â€¢1 package (3.4 ounces) instant French vanilla pudding mix
â€¢7 cups cubed Gingerbread Cake
â€¢3/4 cup English toffee bits or almond brickle chips
â€¢1 carton (8 ounces) frozen whipped topping, thawed
â€¢1 maraschino cherry
â€¢In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
â€¢ 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.