Eggnog Gingerbread Trifle

Eggnog Gingerbread Trifle

59 Reviews 13 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    8 h 50 m
Jen Graham
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 20 servings

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.

Share It

Reviews (59)

Rate This Recipe
lindsayandcory
29

lindsayandcory

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

mimi

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

GINAH1

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.

More Reviews

Similar Recipes

Yummy Eggnog Pie
(69)

Yummy Eggnog Pie

No-Cook Eggnog Ice Cream
(17)

No-Cook Eggnog Ice Cream

Holiday Eggnog Pie
(19)

Holiday Eggnog Pie

Eggnog Cake
(17)

Eggnog Cake

Easy Eggnog Ice Cream
(15)

Easy Eggnog Ice Cream

Eggnog Creme Brulee
(12)

Eggnog Creme Brulee

Nutrition

Amount Per Serving (20 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Yummy Eggnog Pie

>

next recipe:

Chocolate Eggnog Pie