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Cranberry-Peach Gingerbread Trifle
Cranberry-Peach Gingerbread Trifle
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Prep Time:
50 minutes
Total Time:
5 hours 40 minutes
Indulgent cranberry gingerbread with creamy peach topping - a divine dessert.
Ingredients:
  • 1 (14.5-oz.) pkg. gingerbread cake and cookie mix
  • 1 1/4 cups warm water
  • 1 egg
  • 1/2 cup firmly packed brown sugar
  • 2 tablespoons cornstarch
  • 1/2 teaspoon cinnamon
  • 1 1/2 cups cranberry juice cocktail
  • 1 1/2 cups fresh or frozen cranberries
  • 1 (3.4-oz.) pkg. instant lemon pudding and pie filling mix
  • 2 cups milk
  • 1/2 cup whipping cream
  • 1 (29-oz.) can peach slices in syrup, drained
Instructions:
  • Preheat oven to 350°F. Follow instructions on gingerbread mix package, using water and egg. Transfer baked gingerbread from pan to a wire rack and let cool for 1 1/2 hours until completely cooled.
  • In a medium saucepan, mix together brown sugar, cornstarch, and cinnamon until well combined. Pour in cranberry juice and cranberries. Cook over medium heat, stirring constantly, until the mixture is bubbly, thickened, and most of the cranberries have popped. Cover the surface of the cranberry mixture with plastic wrap and set aside.
  • Prepare the pudding mix in a medium bowl as directed on the package using milk. In a small bowl, beat the whipping cream until soft peaks form, then gently fold 1 cup of the pudding into the whipped cream. Set aside the remaining pudding for later.
  • Cube the gingerbread into 1-inch pieces. Layer 1/3 of the gingerbread cubes in the bottom of a clear glass 2 1/2-quart soufflé dish or trifle bowl. Arrange half of the peach slices on top, followed by half of the cranberry mixture. Add another layer with 1/3 of the gingerbread, then the remaining peaches, and spoon over the reserved pudding. Top with the rest of the gingerbread, gently pressing to compact the layers. Spoon the remaining cranberry mixture over the gingerbread. Finish by spreading the whipped cream-pudding mixture on top. Chill in the refrigerator for at least 3 hours or overnight before serving.

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