| 1 | box (14.5 oz) Betty Crocker® gingerbread cake and cookie mix |
| 1 1/4 | cups lukewarm water |
| 1 | egg |
| 2 | cans (15 oz each) sliced pears |
| 1 | can (15.75 oz) lemon pie filling |
| 2 | cups whipping cream |
| 1. | Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir gingerbread mix, water and egg with fork until blended. Stir vigorously about 2 minutes until well mixed. Pour into pan. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. |
| 2. | Meanwhile, drain pears into 2-cup glass measuring cup, reserving 3/4 cup pear liquid. Add 1/2 cup of the pie filling to pear liquid. Microwave uncovered on High 1 to 2 minutes or until heated; stir with wire whisk until smooth. Refrigerate pears and remaining pie filling. |
| 3. | Prick top of warm cake in several places with fork. Pour warm lemon sauce over cake; spread evenly. Cool cake completely, about 1 hour. |
| 4. | Cut cake into 1 1/2-inch squares. In large bowl, beat whipping cream with electric mixer on high speed until thickened. Slowly beat in remaining pie filling; continue beating until thickened. Place 1/3 of the cake cubes in bottom of 2-quart clear glass bowl. Spread with 1/3 of the cream mixture. Arrange 1/3 of the pears on cream mixture. Repeat layers twice with cake, cream mixture and pears. Cover; refrigerate at least 12 hours. |
| Stir 2 tablespoons Gold Medal® all-purpose flour into dry gingerbread mix. |
|
| Pear halves can be sliced and used in this recipe. |
|
| For a smaller trifle, cut only half of the gingerbread into pieces and use half the amount of pears, lemon filling and whipping cream. Freeze the remaining gingerbread. |
|
| Sprinkle a little chopped crystallized ginger over the trifle. |
Nutrition Information:
370 ( 150); 17g ( 9g, 0g); 60mg; 250mg; 51g ( 1g, 33g); 3g 8%; 0%; 4%; 4% 1 ; 2 1/2 ; 0 ; 3 3 1/2