Christmas Gingerbread Trifle

Name: Christmas Gingerbread Trifle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 14 servings.
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

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, Missouri

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.