Gingerbread Trifle

2 cups cold milk
1 package (3.4 ounces) instant French vanilla pudding mix
Gingerbread cake
3/4 cup English toffee bits or almond brickle chips
1 carton (8 ounces) frozen whipped topping, thawed
1 maraschino cherry

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. 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. Makes 8-10 servings.

Gingerbread Cake
1/3 cup shortening
1/2 cup sugar
1 egg
3/4 cup water
1/2 cup molasses
1-1/2 cups all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt

In a large bowl, cream shortening 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. Serve warm with whipped topping. Makes 9 servings.