Saturday, January 06, 2018

Honey Gingerbread Trifle

I made this for Christmas Eve.  I thought it was really good and everyone seemed to like it. It also just got better each day as the pudding soaked into the cake.  The cake layer was actually good just by itself.  Definitely a keep of a recipe!

Honey Gingerbread Trifle

Gingerbread
1 cup sour cream
1 cup honey
1 large egg
1/4 cup canola oil
2 1/2 cups flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
2 tsp ginger
1/2 tsp cinnamon

Pudding Layer
2 cups milk
1 pkg instant white chocolate pudding mix (I used sugar free as that's all I could find and that took me 3 stores!)

Pumpkin Mousse Layer
1 cup milk
1 pkg instant pumpkin spice pudding mix (so Google says this exists...um, yeah....no.....I could have ordered it online....which is SO not helpful....so I used vanilla pudding mix and then just added 1 tsp of pumpkin pie spice and it worked great)
1 carton (8 oz) frozen whipped topping, thawed

Preheat oven to 350.  Beat sour cream, honey, egg and oil until well blended.  In another bowl, whisk next six ingredients; gradually beat into sour cream mixture.  Transfer to a greased 9 inch square baking pan.  Bake until a toothpick inserted into center comes out clean, 25-30 minutes.  Cool in pan 5 minutes.  Remove to cool completely on a wire rack. 

For pudding layer, whisk milk and white chocolate pudding mix about 2 minutes.  Then let stand for about 5 minutes, until soft set.  Refrigerate.  For mousse layer, whisk milk and pumpkin pie pudding in another bowl for 2 minutes.  Fold in whipped topping. Refrigerate. 

To assemble, cut cake into 1 inch cubes.  In a 3 quart trifle bowl, layer a third of cake cubes, white chocolate pudding and pumpkin mousse.  Repeat layers twice.  Refrigerate, covered, 4 hours or overnight. 

Makes 12 servings.

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