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Gingerbread Eggnog Trifle

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
530 min
SERVINGS
20 servings
Dessert
Gingerbread Eggnog Trifle
Ingredients
  • 1 (14.5 ounce) package gingerbread cake mix
  • 1 1/4 cups water
  • 1 egg
  • 3 cups eggnog
  • 1 (5.1 ounce) package instant vanilla pudding mix
  • 2 cups heavy cream
  • 1/4 cup white sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup sweetened dried cranberries, chopped
  • 2 tablespoons gingersnap cookie crumbs
Instructions
1
Preheat your oven to the recommended temperature, as indicated on the package of your chosen cake mix. This will ensure that your oven is at the optimal level for baking.
2
Start by mixing together the cake mix, water, and egg in a bowl until they are fully incorporated. Pour the resulting mixture into your preferred pan shape, taking care to fill it evenly.
3
Allow the cake to bake for the recommended amount of time, as specified on the package or based on the size and shape of your pan. Once it's done, let it cool completely before moving on to the next step.
4
In a separate bowl, combine the pudding mix and eggnog. Whisk these ingredients together until they are smooth and well combined, taking about 2 minutes to achieve this.
5
Place the pudding mixture in a large bowl and refrigerate it until the cake is cool, at which point you can assemble your trifle. This may take several hours or overnight.
6
Using a large bowl, whip the cream until it forms stiff peaks. Add sugar and vanilla to the whipped cream and continue beating until the desired consistency is achieved.
7
Crumble half of your gingerbread cake into the bottom of a trifle or large glass bowl. Spread half of the eggnog pudding over the cake, followed by half of the whipped cream on top. Repeat this process with the remaining gingerbread cake, eggnog pudding, and whipped cream.
8
Refrigerate your trifle for 6 hours or overnight to allow the flavors to meld together. Before serving, sprinkle a layer of cranberries and cookie crumbs on top for added texture and flavor.