LEMON-PEAR GINGERBREAD TRIFLE
Hooray for desserts that are made the day ahead of serving! Just pull this trifle out of the fridge, and guests can dig in.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 13h55m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir gingerbread mix, water and egg with fork until blended. Stir vigorously about 2 minutes until well mixed. Pour into pan. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean.
- Meanwhile, drain pears into 2-cup glass measuring cup, reserving 3/4 cup pear liquid. Add 1/2 cup of the pie filling to pear liquid. Microwave uncovered on High 1 to 2 minutes or until heated; stir with wire whisk until smooth. Refrigerate pears and remaining pie filling.
- Prick top of warm cake in several places with fork. Pour warm lemon sauce over cake; spread evenly. Cool cake completely, about 1 hour.
- Cut cake into 1 1/2-inch squares. In large bowl, beat whipping cream with electric mixer on high speed until thickened. Slowly beat in remaining pie filling; continue beating until thickened. Place 1/3 of the cake cubes in bottom of 2-quart clear glass bowl. Spread with 1/3 of the cream mixture. Arrange 1/3 of the pears on cream mixture. Repeat layers twice with cake, cream mixture and pears. Cover; refrigerate at least 12 hours.
Nutrition Facts : Calories 370, Carbohydrate 51 g, Cholesterol 60 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 33 g, TransFat 0 g
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