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Cranberry-Peach Gingerbread Trifle

Bake this delicious cranberry gingerbread topped with peaches and cream-pudding mixture – a wonderful dessert.

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  • Prep Time 50 min
  • Total Time 5 hr 40 min
  • Servings 12

Ingredients

1
(14.5-oz.) pkg. gingerbread cake and cookie mix
1 1/4
cups warm water
1
egg
1/2
cup firmly packed brown sugar
2
tablespoons cornstarch
1/2
teaspoon cinnamon
1 1/2
cups cranberry juice cocktail
1 1/2
cups fresh or frozen cranberries
1
(3.4-oz.) pkg. instant lemon pudding and pie filling mix
2
cups milk
1/2
cup whipping cream
1
(29-oz.) can peach slices in syrup, drained

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F. Prepare and bake gingerbread mix as directed on package using water and egg. Remove from pan; place on wire rack. Cool 1 1/2 hours or until completely cooled.
  • 2 Meanwhile, in medium saucepan, combine brown sugar, cornstarch and cinnamon; mix well. Add cranberry juice and cranberries. Cook over medium heat until bubbly, thickened and most cranberries have popped, stirring constantly. Place plastic wrap on surface of cranberry mixture; set aside.
  • 3 In medium bowl, prepare pudding mix as directed on package using milk. In small bowl, beat whipping cream until soft peaks form. Fold 1 cup of the pudding into whipped cream. Reserve remaining pudding.
  • 4 Cut gingerbread into 1-inch cubes. Arrange 1/3 of gingerbread cubes in bottom of clear glass 2 1/2-quart soufflé dish or trifle bowl. Top with half of the peach slices; spoon half of cranberry mixture over peaches. Top with another 1/3 of gingerbread. Top with remaining peaches; spoon reserved pudding over peaches. Top with remaining gingerbread. Press lightly to compact layers. Spoon remaining cranberry mixture over gingerbread. Top with whipped cream-pudding mixture. Refrigerate at least 3 hours or overnight before serving.

EXPERT TIPS

Expert Tips

Sparkling, sugared fresh cranberries make a pretty garnish. Wet the cranberries, then roll them in sugar and let them dry. Carefully arrange the sugared cranberries in clusters accented with mint leaves.

Trifle is a classic English recipe, so named because it's easy to put together. Traditionally, trifle consists of liqueur-soaked sponge cake or ladyfingers layered with jam, custard and whipped cream. The dessert is assembled in a tall glass dish to show off its elegant layers, and it's garnished with candied fruit, nuts or shaved chocolate. This holiday trifle is made with gingerbread.

Use one cup of frozen nondairy whipped topping in place of the whipped cream. Thaw the topping before combining it with the pudding.

Trifle is an easy, make-ahead dessert that's very impressive - perfect for entertaining. Its flavors improve in the refrigerator overnight; prepare the trifle a day in advance and cover the bowl tightly with plastic wrap.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
330
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
4g,
4%
),
Cholesterol
35mg
35%;
Sodium
370mg
370%;
Total Carbohydrate
56g
56%
(Dietary Fiber
2g
2%
  Sugars
26g
26%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
20%;
Calcium
10%;
Iron
10%;
Exchanges:
1 Starch; 2 1/2 Fruit; 3 1/2 Other Carbohydrate; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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