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Lemon-Pear Gingerbread Trifle; An Easy Trifle to make
Topic Started: Nov 27 2004, 03:05 PM (50 Views)
sylley2000
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Sylvia, Grand Bend ON
1 package Betty Crocker gingerbread Cake & cookie mix
1 1/4 cups lukewarm water
1 egg
2 cans (15.25 oz each) sliced pears
1 can (15.75 oz) lemon pie filling
2 cups whipping (heavy) cream

1. Heat oven to 350. Spray bottom only of 13x9" pan with cooking spray. Mix first 3 ingredients with fork 'til blended. Stir vigorously about 2 minutes. Pour into pan. Bake 18-20 minutes 'til toothpick comes out clean
2. Meanwhile drain pears into 2-cup measuring cup, reserving 3/4 cup pear liquid. Add 1/2 cup of the pie filling to pear liquid. Microwave uncovered on high for 1-2 minutes--stir with wire whisk. Prick top of warm cake in several places with fork. Pour warm lemon sauce on cake & spread evenly. Refrigerate pears & remaining pie filling. Cool cake completely (about 1 hour)
3. Cut cake into 1" squares. Beat whipping cream with electric mixer on high until thickened. Slowly beat in remaining pie filling, continue beating until thickened. Place 1/3 of cake cubes in bottom of 2-quart clear glass bowl. Spread with 1/3 of the cream. Arrange 1/3 of the pears on cream mixture. Repeat layers twice with cake, cream mixture & pears. Cover & refrigerate at least 12 hours.

(12 servings)
It's very pretty and delicious too!

Sylvia
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