Eggnog Gingerbread Trifle Recipe

Recipe by: Jen Graham

"Combining two of the holiday season's best flavors, this dessert is easy to make and a crowd pleaser! If you are feeling fancy, you can pipe your top layer of whipped cream on the trifle. Since I normally travel with this dessert and put a lid on it, I just spread a nice thick layer on top and then sprinkle with some chopped dried cranberries and crumbled gingerbread cookies."

Directions
Ingredients
Nutrition

Directions

Prep20 m
Cook30 m
Ready In8 h 50 m

1Prepare gingerbread cake mix and bake according to package directions (any size pan). Cool completely.
2Place 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.
3In a large bowl, whip cream until stiff peaks are just about to form. Beat in sugar and vanilla until peaks form.
4Crumble 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

Cook's Notes:
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.

Ingredients