Pair homemade gingerbread with custard, and you get this fabulous dessert that can be made earlier in the day. For a shortcut, prepare gingerbread from a packaged mix. You can also use commercial vanilla pudding as a stand-in for our wonderfully thick custard.
- 1/2 cup butter or margarine, softened
- 1/2 cup firmly packed dark brown sugar
- 1 large egg
- 1 cup molasses
- 2 1/2 cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 cup hot water
- 2 cups frozen whipped topping, thawed
- 4 (1.4-ounce) English toffee-flavored candy bars, coarsely chopped
- Beat butter at medium speed of an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add egg and molasses, mixing well.
- Combine flour and next 5 ingredients; add to butter mixture alternately with water, beginning and ending with flour mixture. Beat at low speed after each addition until blended. Pour batter into a greased 13" x 9" pan.
- Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.
- Cut gingerbread into cubes. Arrange one-third of gingerbread cubes in a 3-quart trifle bowl; top with one-third of Custard. Repeat layers twice, ending with Custard. Cover and chill until ready to serve.
- Before serving, spread whipped topping over trifle. Sprinkle with chopped candy bars.
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