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My review
Eggnog Gingerbread Trifle
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."
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Ingredients
8 h 50 m servings 269 calsOriginal recipe yields 20 servings
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Directions
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Prep
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Cook
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Ready In
- Prepare gingerbread cake mix and bake according to package directions (any size pan). Cool completely.
- 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.
- In a large bowl, whip cream until stiff peaks are just about to form. Beat in sugar and vanilla until peaks form.
- 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.
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.
Nutrition Facts
Per Serving: 269 calories; 14.7 g fat; 32.1 g carbohydrates; 2.9 g protein; 55 mg cholesterol; 270 mg sodium. Full nutrition
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Reviews
Read all reviews 7194 Ratings
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Most helpful positive review
12/28/2009
I made this for Christmas dinner; it was fantastic! I modified by doubling pudding mixture, and adding nutmeg and cinammon to the whip cream. Also, I couldn't find a gingerbread cake mix so I us...
Most helpful critical review
12/27/2011
I was really excited to make this for Christmas dinner. It was good, but not great. In fact, it was barely touched :(
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12/28/2009
I made this for Christmas dinner; it was fantastic! I modified by doubling pudding mixture, and adding nutmeg and cinammon to the whip cream. Also, I couldn't find a gingerbread cake mix so I us...
12/24/2009
I am not great with guessing volume - so I measured. For presentation this recipe requires a 10 cup bowl to fill to the brim.
1/5/2011
I used light eggnog and Cool Whip for this and we absolutely loved it! I also garnished this with a row of gingersnap cookies around the edge right before serving. It looked really pretty, plu...
12/23/2010
AMAZING!!!!! I followed others suggestions and I added molasses and ginger to a spice cake mix and then I added cinnamon and nutmeg to the whipped cream. So very, very good and so perfect for ...
12/29/2009
This was good but the eggnog was a little overpowering. I think next time I make it I will use half eggnog and half milk for the pudding.
12/21/2009
Ginger bread lovers get ready for a great treat. Made a trial run this morning. Will serve this New Years Eve. Deffinately try this.
12/22/2009
This is REALLY very, very tasty. I brought an empty bowl home from the company Christmas party. I love the eggnog pudding, and next time I might double the pudding part because it was so good.
12/25/2010
Very good holiday dessert! I made it as written, it was perfect! I think this could become a family tradition.