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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

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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.

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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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