Dessert Recipes * Razzle Dazzle Recipes
Gingerbread Trifle Recipe
"Your Source for Christmas Recipes Online"
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
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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