Needless to say, there were no leftovers. And I doubt there will be any at your house, either. It’s that good.
My family isn’t very experimental. They like the same things for dinner every week, and they’ve become so disillusioned to whatever I make anymore that they just ask for chocolate chip or peanut butter cookies. My fancy-dancy macarons and assorted confections are just too much for them.
And hey, that’s okay. Not everyone can eat a French macaron with their pinky up. I get it.
So when I whipped up this lush dessert, I didn’t think it’d become a huge hit. For one, we’re not big ginger eaters in this house. For two, I really can’t stand too much ginger anything – I find it to be too cloying and overpowering in most dishes where it’s present. So with this in mind, but making it anyway for you lovely gingerbread-loving readers, I didn’t think it’d be a roaring success.
But damn, I was wrong. Oh so wrong.
It’s the same concept as my other lush desserts – you may have seen the Chocolate Mint, Cake Batter, and S’mores lush desserts this past spring and summer. You start with Oreos – in this case, I’m using the seasonal Gingerbread Golden Oreos – and crush ’em up into chunky crumbs. Mix it with a little butter and compact it loosely into a greased 8-or 9-inch pan. Top it with some vanilla pudding that’s been spiced with a little cinnamon and ginger, and top that with Cool Whip and toffee bits.
Hubba, hubba, am I right?!
It’s a delicious, easy dessert that doesn’t require the oven and that tastes amazing in any season. What more could you ask for?!
So go make it… and invite my family over 🙂
Gingerbread Toffee Lush Dessert
- 1 pkg Gingerbread Golden Oreos if you cannot find the seasonal gingerbread flavored Oreos - I found mine at Target -substitute regular golden Oreos
- 4 Tbsp butter melted
- 1 (3.4 oz box) instant vanilla pudding mix
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1 cup milk
- 4 cups (Two 8-oz pkgs) Cool Whip thawed
- About 2/3 cup milk chocolate toffee bits
- Lightly grease an 8 or 9-inch pan with cooking spray. Set aside.
- Place the Oreos in a large gallon-sized Ziploc bag. Roll a rolling pin over them or crush them with a meat mallet until they resemble coarse chunky crumbs. Pour into a bowl with the melted butter and stir to combine. Very loosely compact it into the prepared pan in a single layer.
- Meanwhile, in another large bowl, whisk together the pudding mix, cinnamon, ground ginger and milk together for 2 minutes, letting stand for 5 minutes until thick. Fold in 2 cups (1 pkg) of the Cool Whip and spread over the crushed Oreo crust. Top with the remaining 2 cups Cool Whip and the toffee bits.
- Refrigerate for at least 4-6 hours or overnight if possible. Serve up!
Have a super sweet day!