Honey Gingerbread Trifle
My husband's grandma made the most amazing honey gingerbread. It's wonderful all on its own, but when you add it to a trifle, your guests are sure to ask for the recipe. —Tami Kuehl, Loup City, Nebraska
Total TimePrep: 25 min. + chilling Bake: 25 min. + cooling
- 1 cup sour cream
- 1 cup honey
- 1 large egg
- 1/4 cup canola oil
- 2-1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- PUDDING LAYER:
- 2 cups 2% milk
- 1 package (3.3 ounces) instant white chocolate pudding mix
- PUMPKIN MOUSSE LAYER:
- 1 cup 2% milk
- 1 package (3.4 ounces) instant pumpkin spice pudding mix
- 1 carton (8 ounces) frozen whipped topping, thawed
- Preheat oven to 350°. Beat sour cream, honey, egg and oil until well blended. In another bowl, whisk together next six ingredients; gradually beat into sour cream mixture. Transfer to a greased 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pan 5 minutes. Remove to a wire rack to cool completely.
- Meanwhile, for the pudding layer, whisk milk and white chocolate pudding mix 2 minutes. Let stand until soft-set, about 5 minutes. Refrigerate. For the mousse layer, whisk milk and pumpkin spice pudding mix in another bowl for 2 minutes. Fold in whipped topping. Refrigerate.
- To assemble, cut cake into 1-in. cubes. In a 3-qt. trifle bowl or other glass serving dish, layer a third of the cake cubes, white chocolate pudding and pumpkin mousse. Repeat layers twice. Refrigerate, covered, 4 hours or overnight.
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Nutrition Facts1 cup: 413 calories, 14g fat (7g saturated fat), 25mg cholesterol, 514mg sodium, 64g carbohydrate (44g sugars, 1g fiber), 6g protein.
Originally published as Honey Gingerbread Trifle in Taste of Home December 2017
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