Eggnog Gingerbread Trifle |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 20 |
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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 |
1/4 cup white sugar |
2 teaspoons vanilla extract |
1/4 cup sweetened dried cranberries, chopped (optional) |
2 tablespoons gingersnap cookie crumbs (optional) |
Directions:
1. Prepare gingerbread cake mix and bake according to package directions (any size pan). Cool completely.
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.
3. In a large bowl, whip cream until stiff peaks are just about to form. Beat in sugar and vanilla until peaks form.
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.
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