Ingredients
20
20 servings
- •1 (14.5 ounce) package gingerbread cake mix
- •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)
Instructions
- Prepare gingerbread cake mix and bake according to package directions (any size pan). 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, whip cream until stiff peaks are just about to form. Beat in sugar and vanilla until peaks form.
- Crumble 1/2 of the gingerbread into the bottom of a trifle bowl or a large glass bowl. 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 cranberries and cookie crumbs before serving.
Nutritional Facts
Per 20 servings
- Calories: 269
- Carbohydrate: 32g
- Fat: 15g
- Fiber: 0g
- Protein: 3g
- Sugar: 13g
Related Recipes
Eggnog Layer Cake
Easy Pumpkin Cream Trifle
Gingersnap Pumpkin Trifle
Paula's Pumpkin Gingerbread Trifle
English Trifle
Eggnog Pound Cake
Sugar Free Eggnog
Eggnog Cookies
Eggnog Bread Pudding with Coquito Sauce
Sugar Free Eggnog
Egg-Free Gingerbread Cookies
