Gingerbread Trifle

Are you looking for an easy dessert to serve for the holidays?  Well, this one just might fit the bill.  You can even "cheat" and buy store bought cake and  ready-made pudding to whip this one up in minutes.

Gingerbread Trifle

Gingerbread Trifle

Cake:
1/4 cup butter
1/4 cup sugar
1 medium egg
1/2 cup molasses
1/4 cup applesauce
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
3/4 teaspoon baking soda
1 1/4 cups flour
1/2 cup hot water

Filling:
3.5 oz. box instant butterscotch pudding

Topping:
4 oz. cream cheese, softened
1/2 cup powdered sugar
6 - 8 oz. whipped topping (enough to make the filling creamy and easy to spread)

Cinnamon

Preheat oven to 350 degrees F.  Grease and flour an 11 x 7" pan.  Cream butter and sugar with electric mixer.  Beat in egg.  Add molasses and applesauce and mix until combined.  Sift dry ingredients and add to mixture.  Beat until combined.  Add water and stir until blended.  Pour in pan and bake 35 to 40 minutes until pick inserted in center comes out clean.  Cool completely.  Cut into small cubes.

Prepare pudding according to package on box.

Beat cream cheese until creamy.  Blend in sugar.  Gently fold in whipped topping.

To assemble trifle:  Place layer of about half the cake in a medium-sized bowl.  Add half of pudding and spread.  Add half of whipped topping mixture and spread.  Repeat.  Sprinkle cinnamon on top.  Chill until ready  to serve.