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    Desserts: Gingerbread Trifle

    Source of Recipe

    BH&G Holiday Cooking, 1997

    List of Ingredients

    1 14 ounce package gingerbread mix
    1/3 cup packed brown sugar -- or 1/2 cup
    2 tablespoons cornstarch
    1/2 teaspoon ground cinnamon
    1 1/2 cups cherry-cranberry drink
    or cranberry juice cocktail
    1 1/2 cups frozen pitted tart red cherries
    29 ounces pear slices -- drained

    EASY LEMON CREAM
    1 cup whipping cream
    1 teaspoon vanilla
    1 cup lemon pudding -- purchased
    1 tablespoon lemon juice -- optional
    or milk

    Recipe

    PREPARE and bake gingerbread mix according to package directions. Cool. Cut into 1-inch cubes. MEANWHILE, for cherry sauce, combine brown sugar (use 1/2 cup if using cranberry juice cocktail), cornstarch, and cinnamon in a medium saucepan. Stir in cherry-cranberry drink or cranberry juice cocktail. Add frozen cherries. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Cover and cool without stirring. (If desired, transfer to a covered storage container and chill for 3 or 4 days.)

    TO ASSEMBLE, spoon one-third of the Easy Lemon Cream into a 3-quart clear glass bowl or souffle dish. Add one-third of the cherry sauce. Top with half of the gingerbread. Spoon another third of the lemon cream over gingerbread; top with another third of the cherry sauce. ARRANGE pears atop the cherry sauce. Layer with remaining gingerbread, lemon cream, and cherry sauce. Cover and chill for 2 to 24 hours. Makes 10 to 12 servings.

    EASY LEMON CREAM: Beat 1 cup whipping cream and 1 teaspoon vanilla just till soft peaks form. Fold in 1 cup purchased lemon pudding; stir gently till combined. For creamier texture, stir in 1 tablespoon lemon juice or milk.

 

 

 


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