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Chunks of festive gingerbread, layered with spiced vanilla pudding and fruit come together in an updated trifle.
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
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.
Click here for Gingerbread Cake recipe.
(Amount per serving)