Eggnog Gingerbread Trifle

Prep Time:
20 mins
Cook Time:
30 mins
Additional Time:
8 hrs
Total Time:
8 hrs 50 mins
Servings:
20s

Ingredients

1x

2x

4x
Original recipe (1X) yields 20 servings

1 (14.5 ounce) package gingerbread cake mix

1 1/4 cups water

1 large egg

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
Preheat the oven to 350 degrees F (175 degrees C) or according to package directions.

Stir cake mix, water, and egg together in a bowl until well combined; pour into pan size and shape of your choice. Bake according to package directions and pan size and shape, 28 to 37 minutes. Cool completely.

Place pudding mix in a large bowl. Whisk in eggnog for about 2 minutes. Refrigerate pudding until gingerbread cake is cool and ready to assemble trifle.

Whip cream in a large bowl until stiff peaks are just about to form. Beat in sugar and vanilla until peaks form.

Crumble 1/2 gingerbread cake into bottom of a trifle or large glass bowl. Spread 1/2 eggnog pudding over cake, then spread 1/2 whipped cream on top of pudding. Repeat layers with remaining each gingerbread cake, eggnog pudding, and whipped cream. Refrigerate 6 hours or overnight. Sprinkle top with cranberries and cookie crumbs before serving.

close up view of Eggnog Gingerbread Trifle garnished with jam and fresh mint in a glass bowl
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.

Editor's Note:
The directions for making the cake are based on using a Betty Crocker Cake Mix. Follow instructions on the box if using a different brand.

Nutrition Facts (per serving)
269
Calories
15g
Fat
32g
Carbs
3g
Protein