2 ratings

Gingerbread Trifle

Layers of seasonal goodness
Gingerbread Trifle
Courtesy of McCormick

Make dessert time really festive this year with this trifle recipe. This recipe combines a spiced vanilla pudding layered with fruits and gingerbread cake. Perfect to have on the dessert table during Christmas or New Year's dinner party.

Recipe courtesy of McCormick

Ready in
1 h 55 m
25 m
(prepare time)
1 h 30 m
(cook time)
Calories Per Serving


For the Gingerbread Cake recipe, click here.


  • 4 Cups gingerbread cake cubes
  • 2 Cups sliced strawberries
  • 2 can (15 ounces each) pear halves in juice
  • 2 Cups half-and-half
  • 2 packages (4-serving size each) vanilla instant pudding mix
  • 1/2 Teaspoon ground ginger
  • 1/8 Teaspoon ground cinnamon
  • 1 tub (8 ounces) frozen whipped topping, thawed, divided
  • 1/2 Cup toasted sliced almonds


Prepare Gingerbread Cake. (See notes for recipe).

Cool completely.

Cut 2/3 of the cake into 1/2-inch cubes (4 cups).

Drain pears, reserving 1/2 cup juice.

Cut pears into 1/2-inch pieces.

Mix pears, strawberries and reserved pear juice in a medium bowl.

Set aside.

Pour half-and-half into a large bowl.

Add pudding mixes, ginger and cinnamon; beat with wire whisk 2 minutes or until well blended.

Let stand for 5 minutes.

Gently stir in 2 cups of the whipped topping.

Layer 1/2 of the gingerbread cubes, fruit mixture and pudding mixture in a large serving bowl.

Repeat layers.

Top with the remaining 1 cup whipped topping.


Refrigerate at least 1 hour or until ready to serve.

Sprinkle with almonds just before serving.

Store leftover dessert in refrigerator.