Gingerbread Trifle (With Lemon Cream and Cherry Sauce)

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

• Ready In: 40 mins
• Serves: 10

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

Directions

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.