Gingerbread Eggnog Trifle – a delicious recipe with gingerbread cake, eggnog, vanilla pudding, heavy cream, white sugar, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Make and bake gingerbread cake mix according to package directions. Cool completely.
2
Place the pudding mix in your mixer's bowl. Pour in the eggnog. Use the whisk attachment and whisk for about 2 minutes until the pudding is thick and creamy.
3
Refrigerate the eggnog pudding until you ready to put together the trifle.
4
Place the mixer's bowl and the whisk attachment into the freezer for 10 to 15 minutes so that the whipped cream will come together quickly.
5
Add the cold heavy cream into the mixer's bowl and whisk on high until stiff peaks start to form. Add sugar and vanilla until stiff peaks form again.
6
Cut the gingerbread in half. I like to cube my cake so that it looks prettier in the trifle bowl.
7
Place half of the gingerbread in the bottom of the trifle bowl. Spread half of the eggnog pudding over the gingerbread cubes. Then spread half of the whipped cream. Repeat layers.
8
Cover with plastic wrap and refrigerate overnight.
9
About 15 minutes before I serve it, I pull it out of the fridge and sprinkle crushed gingersnaps on top.
910
kcal
Calories
62
g
Fat
41
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 14 1/2 ounces gingerbread cake mix and ingredients to make it, 3 cups eggnog, 5 1/8 ounces instant vanilla pudding mix, 2 cups heavy cream, and more.
Yes, Gingerbread Eggnog Trifle falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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