There’s nothing quite like the taste of eggnog and gingerbread during the holiday season. And what better way to enjoy these flavors than by combining them in a delicious trifle? This festive dessert is perfect for any holiday gathering, and it’s sure to impress your guests. So, put on your apron and get ready to whip up this mouthwatering eggnog gingerbread trifle!
Ingredients
- 1 package gingerbread cake mix
- 1 cup eggnog
- 1 package instant vanilla pudding mix
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup caramel sauce
- 1/4 cup chopped pecans
Instructions
- Prepare the gingerbread cake mix according to the instructions on the package.
- Let the cake cool completely, then cut it into cubes.
- In a separate bowl, whisk together the eggnog and instant vanilla pudding mix until smooth.
- In a large bowl, beat the heavy cream, powdered sugar, cinnamon, and nutmeg until stiff peaks form.
- Assemble the trifle by layering the gingerbread cubes, eggnog pudding, whipped cream, caramel sauce, and chopped pecans in a large glass bowl.
- Repeat the layers until all ingredients are used up.
- Cover and refrigerate for at least 2 hours before serving.
Nutritional Information
Each serving of eggnog gingerbread trifle contains approximately:
- Calories: 450
- Total Fat: 24g
- Saturated Fat: 14g
- Cholesterol: 95mg
- Sodium: 340mg
- Total Carbohydrates: 54g
- Dietary Fiber: 1g
- Sugars: 38g
- Protein: 5g
Cooking Time
Preparation Time: 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours and 30 minutes
Equipment
- Mixing bowl
- Whisk
- Electric mixer
- Large glass bowl
- Spatula
Serving Suggestions
For an extra festive touch, top the trifle with whipped cream and a sprinkle of cinnamon before serving.
Variations
If you’re not a fan of eggnog, you can substitute it with milk or cream. You can also swap out the caramel sauce for chocolate sauce or add in some chopped apples for a fruity twist.
Substitutions
If you don’t have gingerbread cake mix, you can use any other type of cake mix or even make your own gingerbread from scratch. You can also substitute the chopped pecans with walnuts or almonds.
Storage
Leftover trifle can be stored in an airtight container in the refrigerator for up to 3 days.
Tips
- Make sure the gingerbread cake has cooled completely before cutting it into cubes.
- For best results, use a clear glass bowl so that the layers are visible.
- You can make the trifle ahead of time and refrigerate it for up to 24 hours before serving.
Notes
This recipe makes approximately 8 servings.
Frequently Asked Questions
Can I use store-bought whipped cream?
Yes, you can use store-bought whipped cream if you prefer. However, homemade whipped cream is much creamier and richer in flavor.
Can I make the trifle without the caramel sauce?
Yes, you can omit the caramel sauce or substitute it with another type of sauce, such as chocolate or butterscotch.
Can I freeze the trifle?
We do not recommend freezing the trifle as the texture may change and become mushy when thawed.
Personal Thoughts
This eggnog gingerbread trifle recipe is the perfect dessert for any holiday gathering. The combination of spicy gingerbread, creamy eggnog pudding, and fluffy whipped cream is simply irresistible. The addition of caramel sauce and chopped pecans adds a sweet and nutty crunch that takes this trifle to the next level. Not only is this trifle delicious, it’s also visually stunning when layered in a clear glass bowl. I highly encourage you to try this recipe out for yourself and share it with your loved ones this holiday season.