Eggnog Gingerbread Trifle
Ingredients
- 1 (14.5 ounce) package gingerbread cake mix
- 1 cups water
- 1 large egg
- 1 (5.1 ounce) package instant vanilla pudding mix
- 3 cups eggnog
- 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)
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C) or 325 degrees F (165 degrees C) according to package directions and baking pan material.
- Combine cake mix, water, and egg in a bowl; pour into pan size, shape, and material of your choice. Bake according to package directions and pan size, shape, and material, 24 to 37 minutes. Cool completely, about 1 hour.
- Meanwhile, 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 separate large bowl until stiff peaks are just about to form. Beat in sugar and vanilla until peaks form.
- Crumble ½ gingerbread cake into a trifle or large glass bowl. Spread ½ eggnog pudding over cake, then spread ½ whipped cream on top of pudding. Repeat layers with remaining ½ each gingerbread cake, eggnog pudding, and whipped cream. Refrigerate 6 hours to overnight. Sprinkle top with cranberries and cookie crumbs before serving.
Source
Original recipe: View Original