Eggnog Gingerbread Trifle

Name: Eggnog Gingerbread Trifle
Prep time: 20 min
Cook time: 30 min
Total time: 530 min
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; 0.25 cup white sugar; 2 teaspoons vanilla extract; 0.25 cup sweetened dried cranberries, chopped; 2 tablespoons gingersnap cookie crumbs

4.7

(108)

84 Reviews

29 Photos

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.

Recipe by Jen Graham

Published on December 10, 2009

29

Prep Time:

20 mins

Cook Time:

30 mins

Additional Time:

8 hrs

Total Time:

8 hrs 50 mins

Servings:

20

Yield:

20 servings

Jump to Nutrition Facts

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

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.

Carol

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
15g	Fat
32g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 20
Calories 269
% Daily Value *
Total Fat 15g	19%
Saturated Fat 8g	40%
Cholesterol 55mg	18%
Sodium 270mg	12%
Total Carbohydrate 32g	12%
Dietary Fiber 0g	1%
Total Sugars 13g
Protein 3g
Vitamin C 1mg	4%
Calcium 85mg	7%
Iron 1mg	6%
Potassium 154mg	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.