Gingerbread Eggnog Trifle |
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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 20 |
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Gingerbread *and* eggnog - what could be more Christmas-y? Ingredients:
1 (14 1/2 ounce) package gingerbread cake mix |
3 cups eggnog (not low fat) |
1 (5 1/8 ounce) package vanilla instant pudding mix |
2 cups heavy cream |
1/4 cup sugar |
2 teaspoons vanilla extract |
1/4 cup dried sweetened cranberries, chopped (optional) |
2 tablespoons gingersnap 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.
5. Refrigerate 6 hours or overnight. Sprinkle the top with the cranberries and cookie crumbs before serving. Makes about 20 small servings.
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