Eggnog Gingerbread Trifle
EGGNOG GINGERBREAD TRIFLE
I knew this dessert could go one of two ways. The idea of eggnog and gingerbread together to me sounded amazing but often things that sound good in my head don’t always taste as good in reality.
It could either be a waste of ingredients or a brilliant recipe. It was the latter. Gingerbread cake layered with creamy eggnog and vanilla pudding and fresh whipped cream. Festive, Unique, and Yummy.
CAKE MIX VS FROM SCRATCH
OTHER CHRISTMAS RECIPES:
- Grinch Heart Cookies
- Christmas Tree “Cheese” Ball
- Soft Eggnog Cookies
- Peppermint Eggnog Punch
- Cranberry and Feta Pinwheels
- North Pole Cupcakes
- Eggnog Eclair Cake
- Santa Claus Cookies
- Cranberry Salsa with Cream Cheese
- Gingerbread Cookie Bars
Eggnog Gingerbread Trifle
This Eggnog Gingerbread Trifle has layers of gingerbread, eggnog pudding and whipped cream. So good!
- 1 (15.25 ounce) package spice cake mix (see note)
- 1 cup flour
- 1 cup sugar
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup sour cream
- 3 large eggs
- 1/2 cup water
- 1/2 cup molasses
- 3 cups eggnog
- 1 (5.1 ounce package) instant vanilla pudding mix
- 3 cups heavy cream
- 1/2 cup white sugar
- 2 teaspoons vanilla extract
- 1/2 cup fresh raspberries (or any red fruit)
- gingersnap or biscoff cookie crumbs (optional)
Preheat oven to 350 degrees F and grease a 9x13 baking dish.
In a large bowl, whisk together the spice cake mix, flour, sugar, ginger, cinnamon, nutmeg, and salt. Add the sour cream, eggs, water, and molasses. Beat on medium speed for one minute. Bake for 30-40 minutes or until middle is set and toothpick comes out clean. Cool completely.
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.
In a large bowl, add the cream, sugar, and vanilla and whip until stiff peaks are just about to form. Fold 1 cup of the whipped cream into the eggnog pudding.
Crumble 1/2 of the gingerbread into the bottom of a trifle bowl, large glass bowl, or a 9x13 dish. 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 raspberries and cookie crumbs before serving. Makes around 10 cups of dessert so make sure your trifle bowl can hold that much.
If you can find a gingerbread cake mix you can use that instead of using the doctored spice cake mix.
Source: adapted from Allrecipes