Gingersnap Pear Trifles Recipe

Gingersnap Pear Trifles Recipe photo by Taste of Home

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Crystallized ginger adds both sweetness and spice to this simple trifle. Layer in pears, crumbled cookies and whipped cream, and you have autumn comfort in a dish!—Country Woman Test Kitchen, Greendale, Wisconsin

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Gingersnap Pear Trifles Recipe

Prep/Total Time: 10 min.

Yield: 2 Servings

10 10

Ingredients

1/2 cup heavy whipping cream
1/4 cup lemon curd
1/2 cup crushed gingersnap cookies
1 cup chopped canned pears
2 tablespoons chopped crystallized ginger

Directions

In a small bowl, beat cream until soft peaks form. Fold in lemon curd.
Layer half of the crumbled cookies, pears and whipped cream in two dessert dishes. Repeat layers. Sprinkle with ginger. Serve immediately. Yield: 2 servings.

Nutritional Facts 1 trifle equals 619 calories, 27 g fat (16 g saturated fat), 112 mg cholesterol, 300 mg sodium, 89 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Gingersnap Pear Trifles in Country Woman October/November 2010, p42

Sundaes Best

When you're short on time, you can easily add some frosty fun to dinnertime by serving up a variety of toppings and sauces and letting family members concoct their own scrumptious sundaes. Or scoop up one of these sweet and simple suggestions and treat your family to a refreshing dessert:

Drizzle chocolate sauce over a scoop of strawberry ice cream and top with sliced berries and kiwi. Dollop with whipped cream.
Instead of the usual chocolate sauce, top vanilla ice cream with warmed orange marmalade and a few fresh berries.
For a super chocolaty treat, place a scoop of chocolate or chocolate mint ice cream on a brownie and pour on the hot fudge sauce. Add a spoonful of whipped cream, sprinkle with peanuts and accent with a maraschino cherry or a chocolate kiss.
Like s'mores? You'll love this! Dress up a scoop of ice cream with chocolate sauce, mini marshmallows, whipped cream and graham cracker crumbs.
Give a tropical-flavored ice cream added appeal with canned mandarin oranges and pineapple chunks. Serve with gingersnaps.