caramel gingerbread trifles

  • ¼ cup (75g) store-bought caramel or dulce de leche
  • 1 litre good-quality vanilla ice-cream 
  • 12 x soft gingerbread cookies (Pfeffernüsse), crumbled
  1. Divide the caramel between 4 x 1-cup-capacity (250ml) glasses. 
  2. Top with scoops of the ice-cream and serve scattered with the gingerbread. Serves 4.
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