Christmas Gingerbread Trifle Recipe

5 1 1
Christmas Gingerbread Trifle Recipe
Christmas Gingerbread Trifle Recipe photo by Taste of Home
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Christmas Gingerbread Trifle Recipe

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5 1 1
Publisher Photo
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
MAKES:
14 servings
TOTAL TIME:
Prep: 45 min. + chilling
MAKES:
14 servings
TOTAL TIME:
Prep: 45 min. + chilling

Ingredients

  • 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

Directions

Prepare cake mix according to package directions and bake 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.
Editor's Note: This recipe was tested with commercially prepared eggnog.
Originally published as Christmas Gingerbread Trifle in Simple & Delicious December/January 2015

Nutritional Facts

1 cup: 371 calories, 14g fat (9g saturated fat), 37mg cholesterol, 477mg sodium, 54g carbohydrate (35g sugars, 1g fiber), 5g protein.

  • 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
  1. Prepare cake mix according to package directions and bake using a 9-in. square baking pan. Cool completely on a wire rack. Cut into 1-in. cubes.
  2. In a large bowl, whisk milk, eggnog and pudding mix 2 minutes. Let stand 2 minutes or until soft-set.
  3. 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.
  4. Just before serving, top with remaining cookies. Yield: 14 servings.
Editor's Note: This recipe was tested with commercially prepared eggnog.
Originally published as Christmas Gingerbread Trifle in Simple & Delicious December/January 2015

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Reviews forChristmas Gingerbread Trifle

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sugarcrystal User ID: 5836839 201087
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!"

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