Eggnog Gingerbread Trifle: A Holiday Delight

Name: Eggnog Gingerbread Trifle: A Holiday Delight
Total time: 530 min
Yield: 20 servings
Ingredients: 1 (14.5 oz) package gingerbread cake mix; 1 1/4 cups water; 1 egg; 3 cups eggnog; 1 (5.1 oz) package instant vanilla pudding mix; 2 cups heavy cream; 1/4 cup white sugar; 2 tsp vanilla extract; 1/4 cup sweetened dried cranberries, chopped; 2 tbsp gingersnap cookie crumbs

Indulge in this elegant trifle, marrying eggnog and gingerbread flavors with gingerbread cake mix, gingersnap cookies, and store-bought eggnog.

Recipe Info

Prep Time

530 min

Difficulty

Easy

Servings

20 servings

Nutrition

calories269kcal

carbohydrates32g

fat15g

protein3g

Dessert American

Ingredients

1 (14.5 oz) package gingerbread cake mix

1 1/4 cups water

1 egg

3 cups eggnog

1 (5.1 oz) package instant vanilla pudding mix

2 cups heavy cream

1/4 cup white sugar

2 tsp vanilla extract

1/4 cup sweetened dried cranberries, chopped

2 tbsp gingersnap cookie crumbs

Directions

Set the oven to 350 °F (175 °C) or according to the package instructions.

Combine cake mix, water, and egg in a bowl until well mixed; pour into your preferred oven-safe shape and size. Bake as per package directions and the chosen shape and size, 28 to 37 mins. Let it cool completely.

Put pudding mix in a large bowl. Blend in eggnog for about 2 minutes. Chill pudding until gingerbread cake is cool and ready to assemble trifle.

Whip cream in a large bowl until it's almost forming stiff peaks. Add sugar and vanilla, beating until peaks form.

Crumble half of the gingerbread cake and place it at the bottom of a trifle or large glass bowl. Spread half eggnog pudding over the cake, then top with half whipped cream. Repeat layers using remaining gingerbread cake, eggnog pudding, and whipped cream. Refrigerate for 6 hours or overnight. Before serving, sprinkle the top with cranberries and cookie crumbs.