Gingerbread Parfait Food
GINGERBREAD TRIFLE
"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
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
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
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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