Search thousands of recipes reviewed by home cooks like you.

Eggnog Gingerbread Trifle

Eggnog Gingerbread Trifle

  • Prep

  • Cook

  • Ready In

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.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 20 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 269 kcal
  • 13%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 32.1g
  • 10%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 270 mg
  • 11%

Based on a 2,000 calorie diet

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

lindsayandcory
30
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 used a spice cake, and added ground ginger and molasses to it and it tasted just like gingerbread. I also made a praline and crumbled it-anyone that wanted it added some on top of thier trifle. Don't add it before or it won't be crunchy! It was a great addition with a bit of crunch. Definitely will make this one again!

mimi
28
12/26/2009

I am not great with guessing volume - so I measured. For presentation this recipe requires a 10 cup bowl to fill to the brim.

GINAH1
15
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, plus it was delicious.