Gingerbread Eggnog Trifle
This is another one of my recipes that’s published on Allrecipes. It’s Trav’s favorite and I make it every year for Christmas.
This is a photo I took once people had already started to eat it. My bad.
This is a pretty one from the Allrecipes site, I love how it looks!
You don’t have a trifle bowl? No problem, make individual trifles in assorted cocktail glasses.
Ingredients
- 1 (14.5 ounce) package gingerbread cake mix
- 3 cups eggnog
- 1 (5.1 ounce) package instant vanilla pudding mix
- 2 cups heavy cream
- 1/4 cup white sugar
- 2 teaspoons vanilla extract
- 1/4 cup sweetened dried cranberries, chopped (optional)
- 2 tablespoons gingersnap cookie crumbs (optional)
Directions
- Prepare gingerbread cake mix and bake according to package directions (any size pan). Cool completely.
- Place the pudding mix in a large bowl. Pour in the eggnog and whisk for about 2 minutes. Refrigerate pudding until the gingerbread cake is cool and you are ready to assemble the trifle.
- In a large bowl, whip cream until stiff peaks are just about to form. Beat in sugar and vanilla until peaks form.
- Crumble 1/2 of the gingerbread into the bottom of a trifle bowl or a large glass bowl. Spread 1/2 of the eggnog pudding over the gingerbread, then spread 1/2 of the whipped cream on top of the pudding. Repeat the layers with the remaining gingerbread, pudding, and whipped cream. Refrigerate 6 hours or overnight. Sprinkle the top with the cranberries and cookie crumbs before serving.
Footnotes
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You can use already made whipped cream, but I prefer to flavor my whipped cream myself. You can substitute bourbon for the vanilla extract in the whipped cream if you like.
-
If you use low fat eggnog for the pudding, your pudding will be loose.
- The pudding is my favorite part. I am not opposed to doubling the pudding portion.
