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Gingerbread Trifle (With Lemon Cream and Cherry Sauce)

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“Been making this one since 1997 when it first made its appearance in BH&G Holiday Cooking.”
READY IN:
40mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Make gingerbread according to directions. When cool enough to handle cut into 1-in cubes.
  2. MAKE CHERRY SAUCE: combine brown sugar, cornstarch and cinnamon in a medium saucepan. Stir in cranberry juice cocktail. Add frozen cherries. Cook and stir until thick and bubbly then cook an additional 2 minutes. Cover and cool without stirring. NOTE: this mixture can be made up to three days ahead, covered and refrigerated until needed.
  3. MAKE LEMON CREAM:
  4. Beat whipping cream and vanilla just till soft peaks form. Fold in lemon pudding. Stir gently until combined.
  5. TO ASSEMBLE:
  6. Spoon 1/3 the lemon cream into a trifle dish. Add 1/3 the cherry sauce. Top with half the pears and 1/2 the gingerbread.
  7. Repeat this layer once and top with remaining 1/3 cherry sauce.
  8. Keep refrigerated.

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