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Gingerbread Tumble

Makes: 10 to 12 servings
Prep 30 mins Freeze 4 hrs  or overnight
Gingerbread Tumble
Ingredients
  • 1  quart  vanilla ice cream, softened
  • 2 - 3  teaspoons  grated fresh ginger or 1/2 to 1 teaspoon ground ginger
  • 1 14 - 14 1/2 ounce package  gingerbread mix or 9x9-inch purchased gingerbread
  • 2  cups  sugar
  • 3/4  cup  butter
  • 1  teaspoon  ground cinnamon
  • 9  small  pears, peeled, cored,* and halved or three 16-ounce cans pear halves, drained
Directions

1. In a bowl combine softened vanilla ice cream with ginger. Cover and freeze 4 hours or overnight.

2. Prepare and bake gingerbread mix according to package directions using the 9x9x2-inch pan option. Cool. Cut into 1-1/2- to 2-inch chunks.

3. In a 12-inch skillet combine sugar, butter, and cinnamon. Cook and stir over medium-high heat for 3 minutes. Carefully add pears, stirring to coat. Cook and stir an additional 8 to 10 minutes for fresh pears or 3 minutes for canned pears.

4. To assemble, place gingerbread in a 3-quart au gratin dish or oval casserole. Top with scoops of ice cream and pears. Drizzle with half of the sauce in skillet. Pass remaining sauce. Serve immediately. Makes 10 to 12 servings.

Nutrition Facts (Gingerbread Tumble)
  • Servings Per Recipe 10,
  • cal. (kcal) 748,
  • Fat, total (g) 36,
  • chol. (mg) 114,
  • sat. fat (g) 16,
  • carb. (g) 106,
  • Monosaturated fat (g) 14,
  • Polyunsaturated fat (g) 4,
  • fiber (g) 5,
  • sugar (g) 84,
  • pro. (g) 5,
  • vit. A (IU) 875,
  • vit. C (mg) 6,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 40,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 418,
  • Potassium (mg) 425,
  • calcium (mg) 131,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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