HONEY GINGERBREAD TRIFLE

Honey Gingerbread Trifle image

My husband's grandma made the most amazing honey gingerbread. It's wonderful all on its own, but when you add it to a trifle, your guests are sure to ask for the recipe. -Tami Kuehl, Loup City, Nebraska

Provided by Taste of Home

Time 50m

Yield 12 servings.

Number Of Ingredients 17

Ingredients

1 cup sour cream
1 cup honey
1 large egg, room temperature
1/4 cup canola oil
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
PUDDING LAYER:
2 cups 2% milk
1 package (3.3 ounces) instant white chocolate pudding mix
PUMPKIN MOUSSE LAYER:
1 cup 2% milk
1 package (3.4 ounces) instant pumpkin spice pudding mix
1 carton (8 ounces) frozen whipped topping, thawed

Steps:

Preheat oven to 350°. Beat sour cream, honey, egg and oil until well blended. In another bowl, whisk together next 6 ingredients; gradually beat into sour cream mixture. Transfer to a greased 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pan 5 minutes. Remove to a wire rack to cool completely., Meanwhile, for the pudding layer, whisk milk and white chocolate pudding mix 2 minutes. Let stand until soft-set, about 5 minutes. Refrigerate. For the mousse layer, whisk milk and pumpkin spice pudding mix in another bowl for 2 minutes. Fold in whipped topping. Refrigerate., To assemble, cut cake into 1-in. cubes. In a 3-qt. trifle bowl or other glass serving dish, layer a third of the cake cubes, white chocolate pudding and pumpkin mousse. Repeat layers twice. Refrigerate, covered, 4 hours or overnight.

Nutrition Facts : Calories 413 calories, Fat 14g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 514mg sodium, Carbohydrate 64g carbohydrate (44g sugars, Fiber 1g fiber), Protein 6g protein.