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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.

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( 5 Ratings)

5 Ratings

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Member Reviews ( 3 )

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Prep Time 20 min
Total Time 13 hr 55 min
Servings 12

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 370
Calories from Fat: 150),

% Daily Value

Total Fat: 17g; 17%
(Saturated Fat 9g, 9% Trans Fat 0g 0% ),
Cholesterol: 60mg; 60%;
Sodium: 250mg; 250%;
Total Carbohydrate: 51g; 51%
(Dietary Fiber 1g 1% Sugars 33g 33% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 4%;

Exchanges:

1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 11/13/2011 11:47:39 PM REPORT ABUSE poojaArora said:

Rating:

Thanks

This reply was: Helpful Inspiring

Posted 12/11/2010 8:22:49 PM REPORT ABUSE MizzG said:

Rating:

Wow! this was good. since my family is not crazy about gingerbread (and i couldn't find a mix for it) i used a lemon cake mix and added freshly grated ginger to it. i baked it in a jelly roll pan. i also combined the lemon pudding with 2 cups whipped cream and added fresh grated ginger to it. when i layered things, i added chopped candied ginger. the pears were a wonderful addition. since my husband loves fruit, i will use THREE cans of pears next time. will be making it 3 times in two weeks it was that good! it IS light and refeshing, a nice change from the brownie trifle i usually make.

This reply was: Helpful Inspiring