Lemon-Pear Gingerbread Trifle

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

Minutes

Total Time

13:55

Hrs:Mins

Makes

12

servings

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.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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 (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*:
    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.