- 1 Cup heavy cream
- 3 Tablespoons super fine sugar
- 3 Tablespoons Chambord
- gingerbread cake
- 1 Pint fresh blackberries
- push pop containers
- candied ginger
Method: Place cream and sugar in a mixing bowl and whip. Fold the Chambord into the whipped cream. Using circular cookie cutters, cut the gingerbread into small circles a bit smaller than the mouth of the push pop container. Layer the gingerbread cake, blackberries and whipped cream in the push pop container, alternating each layer. Top off each trifle with whiped cream and garnish with candied ginger and fresh blackberries.
Instructions: Fill a low dish 3/4 of the way with plain white rice. Place the filled push pop containers with the stem facing downward in the rice so that they stand up straight.