Gingerbread Trifle

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

Serves: Makes 16 servings.
25 mins Prep time
25 mins Prep time
  • 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.

Nutrition information

(Amount per serving)

  • Calories: 299Cholesterol: 30mg
  • Sodium: 307mgProtein: 3g
  • Total Fat: 11gFiber: 2g
  • Carbohydrate: 47g

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