Lemon-Pear Gingerbread Trifle

Hooray for desserts that are made the day ahead of serving! Just pull this trifle out of the fridge, and guests can dig in.

Prep Time: 20 min
Total Time: 13 hours 55 min
Makes: 12 servings

(3 ratings)

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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.
High Altitude (3500-6500 ft): Stir 2 tablespoons Gold Medal® all-purpose flour into dry gingerbread mix.

Substitution

Pear halves can be sliced and used in this recipe.

Variation

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.

Special Touch

Sprinkle a little chopped crystallized ginger over the trifle.

Nutrition Information:

1 Serving: Calories 370 (Calories from Fat 150); Total Fat 17g (Saturated Fat 9g, Trans Fat 0g); Cholesterol 60mg; Sodium 250mg; Total Carbohydrate 51g (Dietary Fiber 1g, Sugars 33g); Protein 3g Percent Daily Value*: Vitamin A 8%; Vitamin C 0%; Calcium 4%; Iron 4% Exchanges: 1 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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