10 servings

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Before serving, spread whipped topping over trifle. Sprinkle with chopped candy bars.

Christmas with Southern Living 2000

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