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