Gingerbread Parfait Food

GINGERBREAD TRIFLE

Gingerbread Trifle image

"This tasty dessert was a hit when I served it to our Bible study group," reports Betty Kleberger of Florissant, Missouri. "It's a wonderful blend of flavors and a great ending to holiday meals." If you don't have leftover gingerbread, bake some from a boxed mix to assemble this trifle.

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 8-10 servings.

Number Of Ingredients 6

Ingredients

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

Steps:

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.

Nutrition Facts :

GINGERBREAD PARFAIT

Gingerbread Parfait image

A creamy parfait with gingerbread spices! Haven't tried this yet, am posting it for safekeeping for the holiday season - looks like it could be a delicious dessert! Cooking time is freezing time.

Provided by stormylee

Categories Frozen Desserts

Time P1DT20m

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

25 g butter
150 g treacle
2 teaspoons cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon ground cloves
4 egg yolks
300 ml heavy cream
3 tablespoons cognac
10 kumquats

Steps:

Measure butter, treacle and the spices into a saucepan. Bring to boil and let simmer for 5 minutes.
Whip egg yolks lightly in a bowl. Add the hot treacle and spice mixture, whisking constantly. Keep whisking until the mixture is fluffy and has cooled down.
Whip heavy cream until stiff peak form. Add cognac and the treacle mixture, mix well.
Rinse a freezer-proof mould with cold water, pour the parfait mixture into the mould and put in the freezer for 24 hours.
When ready to serve, wash and slice kumquats.
Dip the mould briefly into hot water to release the parfait. Invert on a serving dish. Decorate with kumquat slices.

Nutrition Facts : Calories 199.3, Fat 14.9, SaturatedFat 8.8, Cholesterol 121.6, Sodium 36.6, Carbohydrate 15.8, Fiber 1.6, Sugar 10.2, Protein 2

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