Sunday, November 20, 2011

Gingerbread Eggnog Trifle

Gingerbread Eggnog Trifle
(adapted from

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 burbon

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 burbon 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 some crumbled up gingerbread, ginger snaps, or a sprinkle of pumpkin pie spice.


  1. As delicious as this looks, where are you!?! More posts please! LOL

    Your blog swap buddy!

  2. Love it darling! Check my blog and tell me if you wanna follow each other! ;) Kisses from Romania!