Gingerbread Trifle

• Vegetarian

• Produce

  • 1 tsp Ginger, ground

• Refrigerated

  • 1 Egg

• Condiments

  • 1/3 cup Butter or margarine
  • 1/2 cup Molasses

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 1/2 cup Sugar

• Dairy

  • 2 cups Milk

• Desserts

  • 1 Vanilla pudding, large instant

• Liquids

  • 3/4 cup Water

Found on nurselovesfarmer.com

Description

Ingredients

• ⅓ cup butter or margarine
• ½ cup sugar
• 1 egg
• ¾ cup water
• ½ cup molasses
• 1½ cups all-purpose flour
• 1 teaspoon ground ginger
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1-2 large instant vanilla pudding packages (depending on how big your trifle bowl is)
• 2-4 cups milk

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the water and molasses. Combine the flour, ginger, baking soda and salt; add to creamed mixture alternately with molasses mixture, beating well after each addition. Pour into a greased 8-in. square baking pan.
• Bake at 350° for 28-32 minutes or until a toothpick inserted near the center comes out clean.
• In a large bowl, make pudding mix according to package directions and let stand for 2 minutes.
• In your trifle bowl, layer as follows:
• Gingerbread cake
• Vanilla pudding
• Chipits Skor Toffee Bits
• (As many layers as your trifle bowl can fit)
• Spread whipped topping over the top and sprinkle with remaining toffee bits.