Eggnog Gingerbread Trifle

This eggnog gingerbread trifle recipe combines two of the holiday's best flavors using gingerbread cake mix, gingersnap cookies, and purchased eggnog.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 269 Calories

Ingredients

• 1 egg
• 2 teaspoons vanilla extract
• 1 (5.1 ounce) package instant vanilla pudding mix
• 2 cups heavy cream
• 1 (14.5 ounce) package gingerbread cake mix
• 3 cups eggnog
• 0.25 cup white sugar
• 0.25 cup sweetened dried cranberries, chopped
• 2 tablespoons gingersnap cookie crumbs
• 1 1/4 cups water

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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.