Trifle is such an easy dessert to make and always look so festive. This one is no exception!
1 jar lemon curd
2 boxes gingerbread mix
2 1/2 c water
1 jar sweet cranberry preserves
1 large container Cool Whip, thawed
Make the gingerbread according to package directions, which in my case, was the water and eggs added to the mix. Bake and cool.
When the gingerbread is thoroughly cooled, find a clear glass bowl. I used Irene Steffes' 1960's clear glass potato chip bowl! Crumble half the gingerbread in the bottom of the bowl. Spoon lemon curd on the edge (next to the glass) all away around the bowl. Spoon on a thick layer of cool whip. Add another layer of gingerbread, then the cranberry preserves, then the rest of the cool whip. I edged the outside with Pepperidge Farm gingerbread men. To serve, use a large spoon to dig all the way down, in order to capture all the flavors. Yum!