Eggnog Gingerbread Trifle Recipes

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GINGERBREAD TRIFLE



Gingerbread Trifle image

"This tasty dessert was a hit when I served it to our Bible study group," reports Betty Kleberger of Florissant, Missouri. "It's a wonderful blend of flavors and a great ending to holiday meals." If you don't have leftover gingerbread, bake some from a boxed mix to assemble this trifle.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8-10 servings.

Number Of Ingredients 6

2 cups cold milk
1 package (3.4 ounces) instant French vanilla pudding mix
7 cups cubed Gingerbread Cake
3/4 cup English toffee bits or almond brickle chips
1 carton (8 ounces) frozen whipped topping, thawed
1 maraschino cherry

Steps:

  • In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set., In a 2-qt. serving bowl, layer half of the cake cubes and pudding. Sprinkle with 1/2 cup toffee bits. Top with remaining cake and pudding. Spread whipped topping over the top; sprinkle with remaining toffee bits. Garnish with cherry.

Nutrition Facts :

GINGERBREAD EGGNOG TRIFLE



Gingerbread Eggnog Trifle image

Make and share this Gingerbread Eggnog Trifle recipe from Food.com.

Provided by BlueDoxie

Categories     Dessert

Time 1h10m

Yield 10-20 serving(s)

Number Of Ingredients 8

1 (14 1/2 ounce) package gingerbread cake mix
3 cups eggnog (not low fat)
1 (5 1/8 ounce) package vanilla instant pudding mix
2 cups heavy cream
1/4 cup sugar
2 teaspoons vanilla extract
1/4 cup dried sweetened cranberries, chopped (optional)
2 tablespoons gingersnap crumbs (optional)

Steps:

  • 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. Makes about 20 small servings.

Nutrition Facts : Calories 307.5, Fat 20.9, SaturatedFat 13, Cholesterol 110.2, Sodium 267.4, Carbohydrate 26, Sugar 25, Protein 4.4

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  • 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.
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