Eggnog Gingerbread Trifle recipe
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Ingredients
- 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 2 tablespoons gingersnap cookie crumbs
Nutrition Info
- 268.9 caloriescarbohydrate: 32.1 gcholesterol: 55.1 mgfat: 14.7 gfiber: 0.4 gprotein: 2.9 gsaturatedFat: 7.9 gservingSize: -sodium: 270.3 mgsugar: 12.6 gtransFat: : -unsaturatedFat: : -
Directions Eggnog Gingerbread Trifle
Directions
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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.