Make Ahead
12 servings | Prep Time: 20 Minutes | Start to Finish: 13 Hours 55 Minutes
1 Heat oven to 350°F. Spray bottom only of 13 × 9-inch pan with cooking spray.
2 In large bowl, stir gingerbread mix, water and egg with fork until blended. Stir vigorously about 2 minutes until well mixed. Pour into pan.
3 Bake 18 to 20 minutes or until toothpick inserted in center comes out clean.
4 Meanwhile, drain pears into 2-cup glass measuring cup, reserving ¾ cup liquid. Add ½ cup of the pie filling to pear liquid. Microwave uncovered on High 1 to 2 minutes or until heated; stir with whisk until smooth. Refrigerate pears and remaining pie filling.
5 Poke top of warm cake in several places with fork. Pour warm lemon sauce over cake; spread evenly. Cool completely, about 1 hour.
6 Cut cake into 1½-inch squares. In large bowl, beat whipping cream with electric mixer on high speed until thickened. Gradually beat in remaining pie filling; continue beating until thickened. Place one-third of the cake cubes in bottom of 2-quart clear glass bowl. Spread with one-third of the cream mixture. Arrange one-third of the pears on cream mixture. Repeat layers twice with cake, cream mixture and pears. Cover; refrigerate at least 12 hours.
1 Serving: Calories 370; Total Fat 17g (Saturated Fat 9g, Trans Fat 0g); Cholesterol 60mg; Sodium 250mg; Total Carbohydrate 51g (Dietary Fiber 1g); Protein 3g Exchanges: 1 Starch, 2½ Other Carbohydrate, 3 Fat Carbohydrate Choices: 3½
Sweet Secret For a smaller trifle, cut only half of the gingerbread into pieces and use half the amount of pears, lemon filling and whipping cream. Freeze the remaining gingerbread.
Simple Sparkle Sprinkle a little chopped crystallized ginger over the trifle.