Gingerbread Trifle
A no-bake gingerbread trifle made withstore-bought gingerbread, spiced pears, caramel sauce, and whipped cream,layered in a bowl and chilled until set.
Ingredients
- 2 loaves store-bought gingerbread cake, or about 24 ginger bread cookies or ginger snaps, cut or broken into bite-size pieces
- 2 cups heavy whipping cream
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
- 4 ripe but firm pears, peeled and diced small
- 3 tbsp butter
- ¼ cup brown sugar
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- 1 cup caramel sauce
- Crushedginger snaps for topping, optional
Instructions
- Melt the butter in a skillet over medium heat. Add the pears, brown sugar, cinnamon, and ground ginger, and cook 8 to 10 minutes until soft and lightly caramelized. Cool completely.
- Beat the heavy cream with powdered sugar and vanilla to soft-medium peaks.
- Cut the gingerbread into one-inch cubes, or break cookies into bite-size pieces.
- Layer gingerbread in the bottom of a trifle bowl, drizzle with caramel, then add spiced pears and whipped cream.
- Repeat the layers twice more, ending with whipped cream.
- Top with remaining caramel and crushed ginger snaps.
- Cover and refrigerate 2 to 4 hours before serving.
Notes
Assemble no more than 2 to 4 hours before serving. Longer chilling causes the gingerbread to break down and turn mushy.