Gingerbread Trifle (With Lemon Cream And Cherry Sauce)

• 1 (14 ounce) package gingerbread mix
• CHERRY SAUCE
• 1/2 cup brown sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups cranberry juice cocktail
• 1 1/2 cups frozen pitted tart cherries
• 1 (29 ounce) can pears, drained and sliced
• LEMON CREAM
• 1 cup whipping cream
• 1 teaspoon vanilla
• 1 cup purchased prepared lemon pudding

1. Make gingerbread according to directions. When cool enough to handle cut into 1-in cubes.
2. MAKE CHERRY SAUCE: combine brown sugar, cornstarch and cinnamon in a medium saucepan. Stir in cranberry juice cocktail. Add frozen cherries. Cook and stir until thick and bubbly then cook an additional 2 minutes. Cover and cool without stirring. NOTE: this mixture can be made up to three days ahead, covered and refrigerated until needed.
3. MAKE LEMON CREAM:
4. Beat whipping cream and vanilla just till soft peaks form. Fold in lemon pudding. Stir gently until combined.
5. TO ASSEMBLE:
6. Spoon 1/3 the lemon cream into a trifle dish. Add 1/3 the cherry sauce. Top with half the pears and 1/2 the gingerbread.
7. Repeat this layer once and top with remaining 1/3 cherry sauce.
8. Keep refrigerated.

gingerbread mix, cherry sauce, brown sugar, cornstarch, ground cinnamon, cranberry juice cocktail, cherries, lemon cream, whipping cream, vanilla, lemon pudding

Taken from www.food.com/recipe/gingerbread-trifle-with-lemon-cream-and-cherry-sauce-228844 (may not work)