Gingerbread Trifle (With Lemon Cream and Cherry Sauce)

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READY IN: 40mins
Recipe by Julie Bs Hive

Been making this one since 1997 when it first made its appearance in BH&G Holiday Cooking.

Ingredients Nutrition


  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.
  4. Beat whipping cream and vanilla just till soft peaks form. Fold in lemon pudding. Stir gently until combined.
  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.

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