Makes 16 servings.
Prep Time: 25 minutes
Refrigerate Time: 1 hour
INGREDIENTS
4 cups Gingerbread Cake cubes (recipe link below)
2 cups sliced strawberries
2 cans (15 ounces each) pear halves in juice
2 cups half-and-half
2 packages (4-serving size each) vanilla instant pudding mix
1/2 teaspoon McCormick® Ginger, Ground
1/8 teaspoon McCormick® Cinnamon, Ground
1 tub (8 ounces) frozen whipped topping, thawed, divided
1/2 cup toasted sliced almonds
DIRECTIONS
1. Prepare Gingerbread Cake. Cool completely. Cut 2/3 of the cake into 1/2-inch cubes (4 cups). (Reserve remaining Gingerbread Cake for snacking.) Drain pears, reserving 1/2 cup juice. Cut pears into 1/2-inch pieces. Mix pears, strawberries and reserved pear juice in medium bowl. Set aside.
2. 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.
3. 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.
4. Refrigerate at least 1 hour or until ready to serve. Sprinkle with almonds just before serving. Store leftover dessert in refrigerator.
NUTRITION INFORMATION
per serving
Calories: 299
Fat: 11 g
Carbohydrates: 47 g
Cholesterol: 30 mg
Sodium: 307 mg
Fiber: 2 g
Protein: 3 g
PRINT RECIPE
Printer Friendly Versions
Print Full Page | Print 4x6 | Print 3x5