Trifle desserts make eye-catching centerpieces. I garnish mine using candy canes and red and green M&M's. Think of the merry possibilities as a kid-friendly project. —Cheryl Tompkins, Kingsville, MO
- 1 package (14-1/2 ounces) gingerbread cake/cookie mix
- 2 cups cold 2% milk
- 2 cups cold eggnog
- 2 packages (3.4 ounces each) instant French vanilla pudding mix
- 1 package (5 ounces) gingerbread man cookies
- 1 carton (16 ounces) frozen whipped topping, thawed
- Prepare and bake cake mix according to package directions, using a 9-in. square baking pan. Cool completely on a wire rack. Cut into 1-in. cubes.
- In a large bowl, whisk milk, eggnog and pudding mix 2 minutes. Let stand 2 minutes or until soft-set.
- Arrange nine cookies around sides of a 4-qt. glass bowl, using a third of the cake cubes to stand cookies upright. Top with a third of the pudding and whipped topping. Repeat layers. Top with remaining cake, pudding and whipped topping. Refrigerate, covered, 4 hours or overnight.
- Just before serving, top with remaining cookies. Yield: 14 servings.
Originally published as Christmas Gingerbread Trifle in Simple & Delicious December/January 2015
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Reviewed Nov. 3, 2014
"I love to make trifles, and often add gingerbread cookies, but never thought to use gingerbread men. What a great idea!"