Gingerbread-Berry Trifle
- 2 Tubs of London Dairy Pralines and Cream
- 1 Pack of Coffee Biscuits
- 1 cup of Cream cheese
- 1 cup of Raspberries and Blueberries
- Vanilla Cake Slices
- 1 cup Raspberry Jam
- Gingerbread Biscuits
- Butter Cookies
- 1 Cup Whipping Cream
- In a medium-sized trifle bowl, start by placing a layer of crushed coffee biscuit powder.
- Next, generously spread a layer of well-beaten and fluffy cream cheese over the biscuits. Top it with a handful of assorted berries and arrange slices of vanilla cake.
- In the center of the bowl, add 5-6 scoops of London Dairy Pralines and Cream ice cream. Place a dollop of raspberry jam in the centermost part and in between the ice cream scoops for an extra moist layer.
- Line the sides of the bowl with gingerbread men and butter cookies to add a delightful crunch to the ice cream.
- Create another layer by adding whipped cream, and garnish the trifle with additional berries and gingerbread biscuits on top.
- Cover the trifle and refrigerate for at least 3 hours or overnight.
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