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Eggnog Gingerbread Trifle

1 box (14.5 Oz. Box) Krusteaz Gingerbread Cake Mix, Prepared
2 boxes (small 3.4 Oz. Box) Instant Vanilla Pudding
3-13 cups Eggnog
1/4 teaspoons Nutmeg
1 pint Heavy Whipping Cream, Whipped And Unsweetened
1 box (10.9 Oz. Box) Pepperidge Farm Ginger Family Cookies
2 pints Raspberries (Fresh Or Frozen)
1 pint Heavy Whipping Cream, Whipped And Lightly Sweetened


This dessert has 4 layers that are repeated twice. Layer 1: Take your prepared gingerbread cake and crumble it into bite-sized pieces. Set aside. Layer 2: Mix the vanilla pudding with eggnog and nutmeg for 2 minutes using an electric mixer. Put it in the refrigerator to start setting up while you whip the cream. Whip the whipping cream. Gently fold it into the pudding mixture and set aside. Layer 3: Wash and drain your fresh raspberries, or thaw and thoroughly drain your frozen raspberries. Set aside. Layer 4: Whip the whipping cream and lightly sweeten it with powdered sugar. Preparation: Layer about an inch of gingerbread cake in the bottom of your trifle bowl. Top it with about an inch of eggnog pudding, being careful to spread it all the way to the sides of the bowl. Line up the Ginger Family cookies in a pretty way around the sides of your trifle bowl. Top the eggnog pudding layer with raspberries. Top the raspberries with sweetened whipped cream. At this point, I like to put a raspberry between each of the gingerbread cookies to add more color to the sides of the trifle bowl. Repeat the layers, making sure each layer touches the side of the bowl for that pretty layered trifle look. End with whipped cream and then sprinkle crumbs from your leftover gingerbread cake on top and decorate with remaining raspberries.

Source: tastykitchen.com