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Ingredients

• 1 14.5-ounce box gingerbread cake and cookie mix
• 1 5.1-ounce box instant vanilla pudding and pie filling
• 1 8-ounce package toffee bits
• 1 16-ounce container whipped topping
• 1 jar of caramel sauce
• 1 jar of apricot jam
• Have on hand:
• milk
• eggs
• maraschino cherries

Description

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.

Group Recipes