Best Gingerbread Eggnog Trifle Recipes

EGGNOG GINGERBREAD TRIFLE

Eggnog Gingerbread Trifle image

Combining two of the holiday season's best flavors, this dessert is easy to make and a crowd pleaser! If you are feeling fancy, you can pipe your top layer of whipped cream on the trifle. Since I normally travel with this dessert and put a lid on it, I just spread a nice thick layer on top and then sprinkle with some chopped dried cranberries and crumbled gingerbread cookies.

Provided by Jen Graham

Categories Desserts Specialty Dessert Recipes Trifle Recipes

Time 8h50m

Yield 20

Number Of Ingredients 8

Ingredients

1 (14.5 ounce) package gingerbread cake mix
3 cups eggnog
1 (5.1 ounce) package instant vanilla pudding mix
2 cups heavy cream
¼ cup white sugar
2 teaspoons vanilla extract
¼ cup sweetened dried cranberries, chopped
2 tablespoons gingersnap cookie crumbs

Steps:

Prepare gingerbread cake mix and bake according to package directions (any size pan). Cool completely.
Place the pudding mix in a large bowl. Pour in the eggnog and whisk for about 2 minutes. Refrigerate pudding until the gingerbread cake is cool and you are ready to assemble the trifle.
In a large bowl, whip cream until stiff peaks are just about to form. Beat in sugar and vanilla until peaks form.
Crumble 1/2 of the gingerbread into the bottom of a trifle bowl or a large glass bowl. Spread 1/2 of the eggnog pudding over the gingerbread, then spread 1/2 of the whipped cream on top of the pudding. Repeat the layers with the remaining gingerbread, pudding, and whipped cream. Refrigerate 6 hours or overnight. Sprinkle the top with the cranberries and cookie crumbs before serving.

Nutrition Facts : Calories 268.9 calories, Carbohydrate 32.1 g, Cholesterol 55.1 mg, Fat 14.7 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 7.9 g, Sodium 270.3 mg, Sugar 12.6 g

GINGERBREAD EGGNOG TRIFLE

GINGERBREAD EGGNOG TRIFLE image

Categories Ginger Dessert Freeze/Chill Christmas

Yield 12 servings

Number Of Ingredients 12

Ingredients

1 pound mascarpone cheese
1 cup eggnog
1 cup chilled whipping cream
1 teaspoon vanilla extract
1/3 cup powdered sugar or to taste
1 gingerbread cake http://www.epicurious.com/recipes/food/views/Christmas-Gingerbread-Cake-with-Maple-Whipped-Cream-5744
4 pears, peeled, halved & cored
1 bottle white wine (or 4 cups water if you prefer not to use wine)
1 cup sugar
1 cinnamon stick
1 4-inch piece of ginger, chopped (I sliced it thinly instead so that I could pick it out later.)
1 tsp nutmeg

Steps:

Place the halved pears in a pan with the wine, sugar, cinnamon and ginger. Poach the pears until tender. Depending on the ripeness of the pear, it may take 20-60 minutes. Remove the pears and continue to boil the wine mixture until reduced and slightly thickened, about 15 minutes. Using electric mixer beat the mascarpone, eggnog, whipping cream, vanilla, sugar and nutmeg in large bowl until cream holds peaks. Cut the cake into cubes. Arrange a layer of cake cubes on the bottom of a glass, bowl or dish. Top with pears and drizzle with some of the reduced wine mixture. (I drizzled only the liquid - not the ginger or cinnamon.) Top with the eggnog cream mixture. Repeat layers until the cake and cream are use.