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Gingersnap-Pear Mini Trifles

Gingersnap-Pear Mini Trifles
 
Yield:
24 servings

Ingredients

Ingredients Weights Measures
Poached Pears
dry white wine 72 fl oz 2-1/4 qt.
water 72 fl oz 2-1/4 qt.
sugar 1 lb. + 5 oz. 3 cups
cinnamon sticks - 6 each
Bosc pears, peeled - 12 each
Pudding
cold milk 96 fl oz 3 qt.
JELL-O Vanilla Instant Pudding 1 lb. + 2 oz. 3 cups
gingersnaps, crushed 6 oz. 1-1/2 cups + 2 Tbsp.
Prepared DREAM WHIP Whipped Topping Mix - 1-1/2 cups

Directions

POACHED Pears: Simmer first 4 ingredients in saucepan small enough to cover pears in liquid. Add pears; poach 45 min. or until tender, stirring occasionally. Cool quickly to avoid overcooking.

CUT each pear lengthwise in half. Cut off curved piece from side of each pear half; cut into thin slices and fan out. Set aside. Discard pear cores and stems; dice remaining pears.

PUDDING:
POUR milk into mixer bowl fitted with whip attachment. Add pudding; beat on low speed 15 sec. Scrape bowl; beat on medium speed 2 min. Let stand or refrigerate at least 15 min.

FOR each serving: Spoon 1/4 cup pudding into bottom of parfait glass; sprinkle with 1 Tbsp. crushed cookies. Cover with layers of 1/4 cup each diced pears and pudding. Garnish with 1 Tbsp. whipped topping and 1/4 tsp. crushed cookies. Top with 1 fanned-out pear piece.

Kraft Kitchens Tips

Note
Firm Bosc pears are best for poaching.
K:62539v01:138435
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Nutritional Information

Nutrition Information

Calories
 320
Total fat
 3.5 g
Saturated fat
 2 g
Cholesterol
 10 mg
Sodium
 410 mg
Carbohydrate
 61 g
Dietary fiber
 3 g
Sugars
 48 g
Protein
 5 g
Vitamin A
 6 %DV
Vitamin C
 4 %DV
Calcium
 15 %DV
Iron
 4 %DV