Gingerbread Trifle


2 cups cold milk

2 cup sour cream

2 pkgs instant French Vanilla pudding mix

1 recipe gingerbread mix cut in 2" squares

splash rum

3/4 cups English toffee bits or Heath bar chips

8 ozs Cool whip LiteĀ®


In a mixing bowl, beat milk, sour cream and pudding mix on low speed for 2 minutes.
In a 2 quart clear serving bowl, layer half of the gingerbread cubes. Sprinkle on a little rum and top with pudding. Sprinkle with 1/2 cup toffee bits. Top with remaining gingerbread, sprinkle with rum and spread on remaining pudding.
Spread whipped topping over the top; sprinkle with remaining toffee bits. Garnish with cherry.