CRANBERRY-PEACH GINGERBREAD TRIFLE
Bake this delicious cranberry gingerbread topped with peaches and cream-pudding mixture - a wonderful dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h40m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Prepare and bake gingerbread mix as directed on package using water and egg. Remove from pan; place on wire rack. Cool 1 1/2 hours or until completely cooled.
- Meanwhile, in medium saucepan, combine brown sugar, cornstarch and cinnamon; mix well. Add cranberry juice and cranberries. Cook over medium heat until bubbly, thickened and most cranberries have popped, stirring constantly. Place plastic wrap on surface of cranberry mixture; set aside.
- In medium bowl, prepare pudding mix as directed on package using milk. In small bowl, beat whipping cream until soft peaks form. Fold 1 cup of the pudding into whipped cream. Reserve remaining pudding.
- Cut gingerbread into 1-inch cubes. Arrange 1/3 of gingerbread cubes in bottom of clear glass 2 1/2-quart soufflé dish or trifle bowl. Top with half of the peach slices; spoon half of cranberry mixture over peaches. Top with another 1/3 of gingerbread. Top with remaining peaches; spoon reserved pudding over peaches. Top with remaining gingerbread. Press lightly to compact layers. Spoon remaining cranberry mixture over gingerbread. Top with whipped cream-pudding mixture. Refrigerate at least 3 hours or overnight before serving.
Nutrition Facts : Calories 330, Carbohydrate 56 g, Cholesterol 35 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 serving, Sodium 370 mg, Sugar 26 g
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