Gingerbread Trifle
Deliciously sweet and full of fall spices, this gingerbread trifle is the perfect, and most easiest, eye-catching dessert for the holidays.
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Equipment
- 1 Baking Dish (11"x7")
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Ingredients
Gingerbread Cake
- 1 (14.5 Ounce) Box Gingerbread Cake and Cookie Mix
- 1 Each Large Egg
- 1-¼ Cups Water
Cheesecake Pudding
- 2 (3.4 Ounce) Boxes Cheesecake Instant Pudding Mix
- 4 Cups Milk cold
Chantilly Cream
- 1-½ Cups Heavy Whipping Cream
- 1 teaspoon Vanilla Extract
- ½ Cup Powdered Sugar
Extras
- 1 (16 Ounce) Box Gingersnap Cookies
Instructions
- Preheat oven to 350°F and grease an 11x7" baking dish.
- In a medium mixing bowl, add the gingerbread cake mix, egg and water and beat well with a wire whisk.1 (14.5 Ounce) Box Gingerbread Cake and Cookie Mix, 1 Each Large Egg, 1-¼ Cups Water
- Pour the cake batter into the prepared baking dish and bake in the oven for 25 -30 minutes. Check for done-ness with a toothpick only a few crumbs should come out with the stick. Remove from the oven and allow to cool completely.
- While the gingerbread cake is baking, mix together the milk and cheesecake pudding mix with a whisk, then allow to set in the refrigerator. By the time the cake cools the pudding will be set perfectly.2 (3.4 Ounce) Boxes Cheesecake Instant Pudding Mix, 4 Cups Milk
- Start layering the trifle. Start with the pudding, take about ⅓ of the pudding and level on the bottom of the dish.
- Cut the gingerbread cake into 2" cubes (ish), it doesn't have to be exact. Layer half of this on top of the pudding layer. Top with broken, crumbled gingersnap cookies.1 (16 Ounce) Box Gingersnap Cookies
- Repeat again, until the ingredients are used up and you should be close to the top of the bowl.
- In the bowl of your stand mixer, beat the heavy cream until stiff peaks form. Mix in the vanilla and powdered sugar.
- Either spoon the cream onto the top of the trifle, or if you want to get prettier results pipe it onto the top.1-½ Cups Heavy Whipping Cream, 1 teaspoon Vanilla Extract, ½ Cup Powdered Sugar
- Crumble cookies and remaining cake crumbs on the top for decoration.
- Allow to sit in the refrigerator for about 2 hours before digging in, so that the layers can mesh together.
Notes
A trifle will always taste better the next day. The layers will melt into each other and create the most fabulous flavors.
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Nutrition
Serving: 200g | Calories: 353kcal | Carbohydrates: 56g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 21mg | Sodium: 540mg | Potassium: 279mg | Fiber: 1g | Sugar: 42g | Vitamin A: 279IU | Vitamin C: 0.1mg | Calcium: 147mg | Iron: 2mg
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