Gingerbread Trifle
1 14 ounce package gingerbread mix
1/3 cup packed brown sugar — or 1/2 cup
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1 1/2 cups cherry-cranberry drink
or cranberry juice cocktail
1 1/2 cups frozen pitted tart red cherries
29 ounces pear slices — drained
EASY LEMON CREAM
1 cup whipping cream
1 teaspoon vanilla
1 cup lemon pudding — purchased
1 tablespoon lemon juice — optional
or milk
Prepare and bake gingerbread mix according to package directions. Cool. Cut into 1-inch cubes.
Meanwhile, for cherry sauce, combine brown sugar (use 1/2 cup if using cranberry juice cocktail), cornstarch, and cinnamon in a medium saucepan. Stir in cherry-cranberry drink or cranberry juice cocktail. Add frozen cherries. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Cover and cool without stirring. (If desired, transfer to a covered storage container and chill for 3 or 4 days.)
To assemble, spoon one-third of the Easy Lemon Cream into a 3-quart clear glass bowl or souffle dish. Add one-third of the cherry sauce. Top with half of the gingerbread. Spoon another third of the lemon cream over gingerbread; top with another third of the cherry sauce.
Arrange pears atop the cherry sauce. Layer with remaining gingerbread, lemon cream, and cherry sauce. Cover and chill for 2 to 24 hours. Makes 10 to 12 servings.
Easy Lemon Cream: Beat 1 cup whipping cream and 1 teaspoon vanilla just till soft peaks form. Fold in 1 cup purchased lemon pudding; stir gently till combined. For creamier texture, stir in 1 tablespoon lemon juice or milk.
BH&G Holiday Cooking, 1997
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