Gingerbread Trifle

Name: Gingerbread Trifle
Prep time: 25 min
Yield: 16
Cuisine: German,
Ingredients: 4 cups Gingerbread Cake cubes (see Cooking Tips for recipe link); 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 tsp McCormick® Ginger, Ground; 1/8 tsp McCormick® Cinnamon, Ground; 1 tub (8 ounces) frozen whipped topping, thawed, divided; 1/2 cup toasted sliced almonds

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

25m

PREP TIME

299

CALORIES

9

INGREDIENTS

Servings: 16

Ingredients

4 cups Gingerbread Cake cubes, (see Cooking Tips for recipe link)
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® Ground Ginger
1/8 teaspoon McCormick® Ground Cinnamon
1 tub (8 ounces) frozen whipped topping, thawed, divided
1/2 cup toasted sliced almonds

KEY PRODUCTS

INSTRUCTIONS

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.

TIPS AND TRICKS

Click here for Gingerbread Cake recipe.

NUTRITION INFORMATION

(per Serving)

See All Nutrition Information