Gingerbread Trifle

Your FlavorPrint

7 matching flavors

Save Not for me

Try something different:

Chunks of festive gingerbread, layered with spiced vanilla pudding and fruit come together in an updated trifle.

Ingredients

Serves:

Makes 16 servings.

4 cups Gingerbread Cake cubes, (see Cooking Tips for recipe link)

2 cups sliced strawberries

2 cans (15 ounces each) pear halves in juice

2 cups half-and-half

2 packages (4-serving size each) vanilla instant pudding mix

1/2 teaspoon McCormick® Ginger, Ground

1/8 teaspoon McCormick® Cinnamon, Ground

1 tub (8 ounces) frozen whipped topping, thawed, divided

1/2 cup toasted sliced almonds

select all

Add to list

(amount per servings)

Total Calories: 299

Sodium: 307mg

Fat: 11g

Carbohydrates: 47g

Cholesterol: 30mg

Protein: 3g

Fiber: 2g

Directions

Prepare Gingerbread Cake. Cool completely. Cut 2/3 of the cake into 1/2-inch cubes (4 cups). (Reserve remaining Gingerbread Cake for snacking.) Drain pears, reserving 1/2 cup juice. Cut pears into 1/2-inch pieces. Mix pears, strawberries and reserved pear juice in medium bowl. Set aside.
Pour half-and-half into large bowl. Add pudding mixes, ginger and cinnamon; beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes. Gently stir in 2 cups of the whipped topping.
Layer 1/2 of the gingerbread cubes, fruit mixture and pudding mixture in large serving bowl. Repeat layers. Top with the remaining 1 cup whipped topping. Cover.
Refrigerate at least 1 hour or until ready to serve. Sprinkle with almonds just before serving. Store leftover dessert in refrigerator.

This recipe features Ginger Ground. Here are a few more delicious ways to use it.