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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.
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
- ¼ cup white sugar
- 2 teaspoons vanilla extract
- ¼ cup sweetened dried cranberries, chopped (Optional)
- 2 tablespoons gingersnap cookie crumbs (Optional)
Directions
Step 1
Prepare gingerbread cake mix and bake according to package directions (any size pan). Cool completely.
Step 2
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.
Step 3
In a large bowl, whip cream until stiff peaks are just about to form. Beat in sugar and vanilla until peaks form.
Step 4
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.
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 20 | |
| Calories 269 | |
| % Daily Value * | |
| Total Fat15g | 19% |
| Saturated Fat8g | 40% |
| Cholesterol55mg | 18% |
| Sodium270mg | 12% |
| Total Carbohydrate32g | 12% |
| Dietary Fiber0g | 1% |
| Total Sugars13g | |
| Protein3g | |
| Vitamin C1mg | 4% |
| Calcium85mg | 7% |
| Iron1mg | 6% |
| Potassium154mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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