Gingerbread Trifle

Gingerbread Trifle

Chunks of festive gingerbread, layered with spiced vanilla pudding and fruit come together in an updated trifle.

25m
Prep time
299
Calories
9
Ingredients
16
Servings

What you'll need

Ginger, Ground

Ground Cinnamon

Ground Cinnamon

Ingredients

4 cups (1 l) Gingerbread Cake cubes
2 cups (500 ml) sliced strawberries
2 cans (398 ml each) pear halves in juice
2 cups (500 ml) half-and-half
2 pkgs (4-serving size) (102 g each) vanilla instant pudding mix
1/2 tsp (2 ml) Ginger, Ground
1/8 tsp (1/2 ml) Ground Cinnamon
1/4 tub (250 ml) frozen whipped topping, thawed, divided
1/2 cup (125 ml) toasted sliced almonds

Nutrition information (per Serving)

299Calories
30mgCholesterol
307mgSodium
3gProtein
11gTotal Fat
2gFiber
47gCarbohydrates

Preparation

Prepare Gingerbread Cake. Cool completely. Cut 2/3 of the cake into 1/2-inch cubes (4 cups/1 l). (Reserve remaining Gingerbread Cake for snacking.) Drain pears, reserving 1/2 cup juice. Cut pears into 1/2-inch (1 1/2 cm) pieces. Mix pears, strawberries and reserved pear juice in medium bowl. Set aside.
Pour half-and-half into large bowl. Add pudding mixes, ginger and cinnamon; beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes. Gently stir in 2 cups of the whipped topping.
Layer 1/2 of the gingerbread cubes, fruit mixture and pudding mixture in large serving bowl. Repeat layers. Top with the remaining 1 cup whipped topping. Cover.
Refrigerate at least 1 hour or until ready to serve. Sprinkle with almonds just before serving. Store leftover dessert in refrigerator.

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