Eggnog Gingerbread Trifle

This Eggnog Gingerbread Trifle has layers of gingerbread, eggnog pudding and whipped cream. So good! This is the perfect Christmas dessert!

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.

I’m not going to lie, the eggnog flavor is very distinct. BUT I like eggnog, so I loved it. ‘Tis the season…

 Eggnog Gingerbread Trifle

CAKE MIX VS FROM SCRATCH

This recipe has instructions for doctoring a cake mix. If you are able to find a gingerbread cake mix you can use that but they can sometimes be hard to find. 

OTHER CHRISTMAS RECIPES:

Gingerbread Eggnog Trifle

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5 from 2 votes

Yield: 16 servings

This Eggnog Gingerbread Trifle has layers of gingerbread, eggnog pudding and whipped cream. So good! 

Gingerbread Cake:

  • 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

Eggnog Filling:

  • 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)

  1. Preheat oven to 350 degrees F and grease a 9×13 baking dish.

  2. 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.

  3. 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.

  4. 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.

  5. Crumble 1/2 of the gingerbread into the bottom of a trifle bowl, large glass bowl, or a 9×13 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.

  6. 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

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