Cranberry-Peach Gingerbread Trifle

Cranberry-Peach Gingerbread Trifle

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

Prep Time



Total Time






(14.5-oz.) pkg. gingerbread cake and cookie mix
1 1/4
cups warm water
cup firmly packed brown sugar
tablespoons cornstarch
teaspoon cinnamon
1 1/2
cups cranberry juice cocktail
1 1/2
cups fresh or frozen cranberries
(3.4-oz.) pkg. instant lemon pudding and pie filling mix
cups milk
cup whipping cream
(29-oz.) can peach slices in syrup, drained
  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.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Make It Special
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.
Recipe Fact
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.
Ingredient Substitution
Use one cup of frozen nondairy whipped topping in place of the whipped cream. Thaw the topping before combining it with the pudding.
Make-Ahead Tip
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.

Nutrition Information:

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