Gingerbread Trifle Recipe

Chunks of festive gingerbread, layered with spiced vanilla pudding and fruit come together in an updated trifle.
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SERVINGS
16
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
PREP
25 mins

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.

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Nutrition (per serving)
Calories: 299 Calories
Fat: 11 Grams
Protein: 3 Grams
Cholesterol: 30 Milligrams
Carbohydrates: 47 Grams
Sodium: 307 Milligrams
Fiber: 2 Grams
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