Sunday, October 31, 2010

Eggnog GingerbreadTrifle


  • 1 (14.5 ounce) package gingerbread cake mix
  • 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 (optional)
  • 2 tablespoons gingersnap cookie crumbs (optional)

How to Prepare Eggnog GingerbreadTrifle:

1. Prepare gingerbread cake mix and bake according to package directions (any size pan). Cool completely.

2. 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.

3. In a large bowl, whip cream until stiff peaks are just about to form. Beat in sugar and vanilla until peaks form.

4. 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.

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