Cranberry-Peach Gingerbread Trifle

Ingredients

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

Equipment

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

Directions

1. Heat oven to 350F. 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 souffl 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.