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| Lemon-Pear Gingerbread Trifle; An Easy Trifle to make | |
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| Tweet Topic Started: Nov 27 2004, 03:05 PM (50 Views) | |
| sylley2000 | Nov 27 2004, 03:05 PM Post #1 |
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Sylvia, Grand Bend ON
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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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8:50 AM Jul 11