Cranberry-Peach Gingerbread Trifle

Ingredients

• 14.5 oz betty limited edition gingerbread cookie mix 
• 1.3 cups water 
• 1  eggs 
• 0.5 cup brown sugar packed
• 2 tablespoons cornstarch 
• 0.5 teaspoon cinnamon 
• 1.5 cups cranberry juice cocktail 
• 1.5 cups cranberries fresh
• 3.4 oz reg. size containers lemon pudding instant
• 2 cups milk 
• 0.5 cup whipping cream 
• 29 oz peaches drained canned

Equipment

• bowl
• frying pan
• sauce pan
• oven
• wire rack
• plastic wrap

Directions

1. Heat oven to 350°F. Prepare and bake gingerbread mix as directed on package using water and egg.
2. Remove from pan; place on wire rack. Cool 1 1/2 hours or until completely cooled.
3. Meanwhile, in medium saucepan, combine brown sugar, cornstarch and cinnamon; mix well.
4. Add cranberry juice and cranberries. Cook over medium heat until bubbly, thickened and most cranberries have popped, stirring constantly.
5. Place plastic wrap on surface of cranberry mixture; set aside.
6. In medium bowl, prepare pudding mix as directed on package using milk. In small bowl, beat whipping cream until soft peaks form. Fold 1 cup of the pudding into whipped cream. Reserve remaining pudding.
7. Cut gingerbread into 1-inch cubes. Arrange 1/3 of gingerbread cubes in bottom of clear glass 2 1/2-quart soufflé dish or trifle bowl. Top with half of the peach slices; spoon half of cranberry mixture over peaches. Top with another 1/3 of gingerbread. Top with remaining peaches; spoon reserved pudding over peaches. Top with remaining gingerbread. Press lightly to compact layers. Spoon remaining cranberry mixture over gingerbread. Top with whipped cream-pudding mixture. Refrigerate at least 3 hours or overnight before serving.