• 20servings
  • 30minutes
  • 269calories

Rate this recipe:

Nutrition Info . . .

MineralsCalcium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 (14 1/2 ounce) package gingerbread cake mix

  2. 3 cups eggnog

  3. 1 (5.1 ounce) package instant vanilla pudding mix

  4. 2 cups heavy cream

  5. 1/4 cup white sugar

  6. 2 teaspoons vanilla extract

  7. 1/4 cup sweetened dried cranberries, chopped

  8. 2 tablespoons gingersnap cookie crumbs

Instructions Jump to Ingredients ↑

  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.


Send feedback