Ingredients
Scale
- 1 batch Gluten-Free Gingerbread Cake (recipe link in header)
- 1 batch Vanilla Pudding (recipe link in header)
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- ½ cup coarsely chopped English toffee (such as Heath Bars)
Instructions
- Prepare gluten-free gingerbread cake and vanilla pudding, letting the pudding chill for 2 hours.
- Whip heavy cream with vanilla extract until medium peaks form.
- Cut gingerbread into 1-inch cubes and layer half in a trifle dish.
- Add half of the pudding, whipped cream, and toffee. Repeat layers.
- Cover and refrigerate for at least 6 hours or overnight.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure all ingredients are gluten-free.
Allow ample refrigeration time for flavor development.
Use different glassware for attractive presentation.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Layering
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 25
- Sodium: 250
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 5
- Cholesterol: 60