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Eggnog gingerbread trifle

Christmas desserts



  • 1 (14.5 ounce) package of gingerbread cake mix (and ingredients to make it)
  • 3 cups of eggnog
  • 1 (5.1 ounce) package of instant vanilla pudding mix
  • 2 cups of heavy cream
  • 1/4 cup of white sugar
  • 2 teaspoons of vanilla extract
  • Gingersnap cookie crumbs


1. Prepare the gingerbread cake mix according to package directions and leave to cool completely.

2. In a large bowl or electric mixer, whisk the vanilla pudding mix and eggnog together until the pudding is thick and creamy.

3. Refrigerate the eggnog pudding until you are ready to add it to the trifle.

4. Place a large bowl and the whisk you will use to whip the cream into the freezer for 10 to 15 minutes. This will help the whipped cream to come together quickly.

5. Remove the bowl and whisk from the freezer and place the cold, heavy cream into the bowl and whisk until stiff peaks start to form. An electric mixer is best for doing this.

6. Add the sugar and vanilla extract and whisk until stiff peaks form again.

7. Cut the gingerbread prepared in step 1 in half and slice or cube the cake for layering.

8. Carefully layer half of the gingerbread on the bottom of a trifle dish (see image above).

9. Then spread half of the eggnog pudding over the gingerbread, followed by half of the whipped cream mixture.

10. Repeat steps 8 and 9 using up the remaining halves.

11. Cover with plastic wrap and refrigerate overnight.

12. To serve sprinkle crushed gingersnaps on top.

See more Christmas Desserts

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