Cranberry-Peach Gingerbread Trifle
Cranberry-Peach Gingerbread Trifle might be just the Scottish recipe you are searching for. This recipe serves 12. This dessert has 332 calories, 4g of protein, and 9g of fat per serving. It will be a hit at your Christmas event. Head to the store and pick up firmly brown sugar, cranberry juice cocktail, peach in syrup, and a few other things to make it today. From preparation to the plate, this recipe takes about 5 hours and 40 minutes.
Instructions
Heat oven to 350°F. Prepare and bake gingerbread mix as directed on package using water and egg.
Remove from pan; place on wire rack. Cool 1 1/2 hours or until completely cooled.
Meanwhile, in medium saucepan, combine brown sugar, cornstarch and cinnamon; mix well.
Add cranberry juice and cranberries. Cook over medium heat until bubbly, thickened and most cranberries have popped, stirring constantly.
Place plastic wrap on surface of cranberry mixture; set aside.
In medium bowl, prepare pudding mix as directed on package using milk. In small bowl, beat whipping cream until soft peaks form. Fold 1 cup of the pudding into whipped cream. Reserve remaining pudding.
Cut gingerbread into 1-inch cubes. Arrange 1/3 of gingerbread cubes in bottom of clear glass 2 1/2-quart soufflé dish or trifle bowl. Top with half of the peach slices; spoon half of cranberry mixture over peaches. Top with another 1/3 of gingerbread. Top with remaining peaches; spoon reserved pudding over peaches. Top with remaining gingerbread. Press lightly to compact layers. Spoon remaining cranberry mixture over gingerbread. Top with whipped cream-pudding mixture. Refrigerate at least 3 hours or overnight before serving.