Gingerbread Raspberry Trifle sounds delicious but complicated, right? Wrong!
Time management is a problem for me this time of year but I still like making desserts that impress. Who doesn’t, right? In my opinion a trifle is always a no fail dessert because it tastes great and is beautiful on display. Today’s trifle recipe is particularly perfect for upcoming holiday parties. A completely homemade version would probably taste amazing, but really who has extra hours at this point in December? (If you do, lucky you! Today’s recipe is modified from Disney’s longer version which can be accessed here.)
Are you ready for an easier option? I thought so!
Step One: Follow the directions to make Betty Crocker’s Gingerbread Cake and Cookie Mix. I recommend cooking the cake in an 8 inch round pan. Make sure you leave time for the cake to cool.
Step Two: Make one 6oz box of Jello Instant vanilla pudding, it needs to set for at least 30 minutes so do this while cake is baking.
Step Three: Drain two cans Oregon Fruit Red Raspberries, reserving about 6-8 TBS of the syrup.
Step Four: Remove the gingerbread from the pan and use a serrated knife to slice it into four equal wedges. Turn each wedge on its side and slice it into three equal pieces. Stack them, slice the pile in half, and cut off 1 1/2 inches from the tips, reserving the pieces. (See Disney’s recipe, which I linked to above, for a picture tutorial).
Step Five: Arrange a layer of six cake wedges over the bottom of a 2 1/2-quart bowl. Fill the center with a few of the trimmings. Spoon and spread 1/3 of the raspberries over the cake, drizzle with 2-3 TBS of reserved syrup, then top the fruit with 1 cup of custard. Repeat the layering two more times with the remaining ingredients finishing with pudding on top. Cover the bowl with plastic wrap and refrigerate it for at least 3 hours to let the flavors meld (the dessert can be stored overnight). Top with Cool Whip.Tags: dessert, gingerbread, raspberry, trifle