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Ingredients
US|METRIC
16 SERVINGS
- 4 cups gingerbread cake (cubes,, see Cooking Tips for recipe link)
- 2 cups sliced strawberries
- 2 cans pear halves (15 ounces each, in juice)
- 2 cups half and half
- 2 pkg. vanilla instant pudding mix (4-serving size each)
- 1/2 tsp. McCormick Ground Ginger
- 1/8 tsp. ground cinnamon (McCormick®)
- 1 frozen whipped topping (tub, 8 ounces, thawed, divided)
- 1/2 cup toasted sliced almonds
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Directions
- 1 Prepare Gingerbread Cake. Cool completely. Cut 2/3 of the cake into 1/2-inch cubes (4 cups). (Reserve remaining Gingerbread Cake for snacking.) Drain pears, reserving 1/2 cup juice. Cut pears into 1/2-inch pieces. Mix pears, strawberries and reserved pear juice in medium bowl. Set aside.
- 2 Pour half-and-half into large bowl. Add pudding mixes, ginger and cinnamon; beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes. Gently stir in 2 cups of the whipped topping.
- 3 Layer 1/2 of the gingerbread cubes, fruit mixture and pudding mixture in large serving bowl. Repeat layers. Top with the remaining 1 cup whipped topping. Cover.
- 4 Refrigerate at least 1 hour or until ready to serve. Sprinkle with almonds just before serving. Store leftover dessert in refrigerator.
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