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Cranberry-Peach Gingerbread Trifle

Cranberry-Peach Gingerbread Trifle
  • Prep 50 min
  • Total 5 hr 40 min
  • Servings 12

Bake this delicious cranberry gingerbread topped with peaches and cream-pudding mixture – a wonderful dessert. ...MORE+ LESS-

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

Steps

Hide Images
  • 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.

Expert Tips

  • Sparkling, sugared fresh cranberries make a pretty garnish. Wet the cranberries, then roll them in sugar and let them dry. Carefully arrange the sugared cranberries in clusters accented with mint leaves.
  • Trifle is a classic English recipe, so named because it's easy to put together. Traditionally, trifle consists of liqueur-soaked sponge cake or ladyfingers layered with jam, custard and whipped cream. The dessert is assembled in a tall glass dish to show off its elegant layers, and it's garnished with candied fruit, nuts or shaved chocolate. This holiday trifle is made with gingerbread.
  • Use one cup of frozen nondairy whipped topping in place of the whipped cream. Thaw the topping before combining it with the pudding.
  • Trifle is an easy, make-ahead dessert that's very impressive - perfect for entertaining. Its flavors improve in the refrigerator overnight; prepare the trifle a day in advance and cover the bowl tightly with plastic wrap.

Nutrition Information

Nutrition Facts

Serving Size: 1 serving
Calories
330
Calories from Fat
90
% Daily Value
Total Fat
10g
15%
Saturated Fat
4g
20%
Cholesterol
35mg
12%
Sodium
370mg
15%
Total Carbohydrate
56g
19%
Dietary Fiber
2g
8%
Sugars
26g
Protein
4g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
10%
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.

© 2017 ®/TM General Mills All Rights Reserved

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