Recipe: Gingerbread Trifle with Lemon Cream (using gingerbread mix)

GINGERBREAD TRIFLE WITH LEMON CREAM

"Assemble and serve the cake in a pretty glass bowl-straight-sided if you have one-to display the layers."

FOR THE CHERRY SAUCE:
1/3 or 1/2 cup packed brown sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1 1/2 cups cherry-cranberry drink (or cranberry juice cocktail)
1 1/2 cups frozen pitted tart red cherries
1 (29 ounce) can pear slices, drained
FOR THE GINGERBREAD:
1 (14 or 14 1/2 ounce) package gingerbread mix
ingredients to make the gingerbread (on package)
FOR THE EASY LEMON CREAM:
1 cup heavy (whipping) cream
1 teaspoon vanilla
1 cup lemon pudding (purchased)
1 tablespoon lemon juice (or milk) (optional)

MEANWHILE, TO MAKE THE CHERRY SAUCE:
Combine brown sugar (use 1/2 cup if using cranberry juice cocktail), cornstarch, and cinnamon in a medium saucepan. Stir in cherry-cranberry drink or cranberry juice cocktail. Add frozen cherries. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Cover and cool without stirring. (If desired, transfer to a covered storage container and chill for 3 or 4 days.)

WHEN READY TO PREPARE THE TRIFLE:

TO MAKE THE GINGERBREAD:
Prepare and bake gingerbread mix according to package directions. Cool. Cut into 1-inch cubes.

TO MAKE THE EASY LEMON CREAM:
Beat 1 cup whipping cream and 1 teaspoon vanilla just till soft peaks form. Fold in 1 cup purchased lemon pudding; stir gently till combined. For creamier texture, stir in 1 tablespoon lemon juice or milk.

TO ASSEMBLE:
Spoon one-third of the Easy Lemon Cream into a 3-quart clear glass bowl or souffle dish. Add one-third of the cherry sauce. Top with half of the gingerbread. Spoon another third of the lemon cream over gingerbread; top with another third of the cherry sauce.

Arrange pears atop the cherry sauce. Layer with remaining gingerbread, lemon cream, and cherry sauce. Cover and chill for 2 to 24 hours.

Servings: 10-12
Adapted from source: Better Homes and Gardens Holiday Cooking, 1997