Gingerbread Trifle (With Lemon Cream And Cherry Sau

Name: Gingerbread Trifle (With Lemon Cream And Cherry Sauce)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 ounce) package gingerbread mix; CHERRY SAUCE; 1/2 cup brown sugar; 2 tablespoons cornstarch; 1/2 teaspoon ground cinnamon; 1 1/2 cups cranberry juice cocktail; 1 1/2 cups frozen pitted tart cherries; 1 (29 ounce) can pears, drained and sliced; LEMON CREAM; 1 cup whipping cream; 1 teaspoon vanilla; 1 cup purchased prepared lemon pudding

Servings: persons

1 (14 ounce) package gingerbread mix
CHERRY SAUCE
1/2 cup brown sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1 1/2 cups cranberry juice cocktail
1 1/2 cups frozen pitted tart cherries
1 (29 ounce) can pears, drained and sliced
LEMON CREAM
1 cup whipping cream
1 teaspoon vanilla
1 cup purchased prepared lemon pudding

1
Make gingerbread according to directions. When cool enough to handle cut into 1-in cubes.
2
MAKE CHERRY SAUCE: combine brown sugar, cornstarch and cinnamon in a medium saucepan. Stir in cranberry juice cocktail. Add frozen cherries. Cook and stir until thick and bubbly then cook an additional 2 minutes. Cover and cool without stirring. NOTE: this mixture can be made up to three days ahead, covered and refrigerated until needed.
3
MAKE LEMON CREAM:
4
Beat whipping cream and vanilla just till soft peaks form. Fold in lemon pudding. Stir gently until combined.
5
TO ASSEMBLE:
6
Spoon 1/3 the lemon cream into a trifle dish. Add 1/3 the cherry sauce. Top with half the pears and 1/2 the gingerbread.
7
Repeat this layer once and top with remaining 1/3 cherry sauce.
8
Keep refrigerated.

381

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (14 ounce) package gingerbread mix, CHERRY SAUCE, 1/2 cup brown sugar, 2 tablespoons cornstarch, and more.

Yes, Gingerbread Trifle (With Lemon Cream And Cherry Sauce) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gingerbread Trifle (With Lemon Cream And Cherry Sauce)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions