1 small package instant vanilla pudding mix

1 tsp. vanilla

8 C. cubed gingerbread cake or muffins

1 C. English toffee bits or almond brickle chips

1 1/2 to 2 C. whipped cream (or frozen whipped topping, thawed)

Maraschino cherries, drained and dried

 

Combine milk and pudding mix in a bowl and beat with electric mixer for 2 or 3 minutes, until it starts to thicken. In a decorative clear serving bowl, lightly coat bottom of bowl with whipped cream.  Place half of the gingerbread cubes in the bottom of the bowl. Spoon a layer of prepared pudding on top of gingerbread. Sprinkle with 1/2-cup toffee bits. Place a layer of the gingerbread cubes on top of toffee bits and spoon remaining prepared pudding over top. Spread whipped cream or topping over the top and sprinkle with remaining toffee bits.  Garnish top with coarsely chopped red and green cherries.

 

Yield:

Calories:

Fat:

Fiber: