Introduction
The holiday season is the perfect time to indulge in sweet and decadent treats, and what better way to do so than with a classic gingerbread trifle? This recipe, inspired by the queen of Southern cuisine, Paula Deen, is sure to impress your guests and satisfy your sweet tooth. With layers of gingerbread, whipped cream, and creamy vanilla pudding, this trifle is a showstopper that will leave your taste buds wanting more.
Ingredients
– 2 boxes Gingerbread mix – 1 package Vanilla pudding mix – 1 cup Heavy cream – 1/2 cup Powdered sugar – 1 teaspoon Vanilla extract – 1/2 teaspoon Ground cinnamon – 1/4 teaspoon Ground ginger – 1/8 teaspoon Ground nutmeg – 1/2 cup Molasses – 1/2 cup Water – 1/2 cup Vegetable oil – 3 Eggs
Instructions
1. Preheat your oven to 350°F (175°C). 2. In a mixing bowl, combine the gingerbread mix, molasses, water, vegetable oil, and eggs. Mix until well combined. 3. Pour the batter into a greased 9×13 inch baking pan and bake for 30-35 minutes or until a toothpick comes out clean. 4. Let the gingerbread cool completely and then cut it into small cubes. 5. In a separate mixing bowl, whisk together the vanilla pudding mix with 2 cups of cold milk. Let it sit for 5 minutes to thicken. 6. In another mixing bowl, beat the heavy cream, powdered sugar, vanilla extract, ground cinnamon, ground ginger, and ground nutmeg until stiff peaks form. 7. To assemble the trifle, layer the gingerbread cubes, vanilla pudding, and whipped cream in a large glass bowl or trifle dish. Repeat the layers until you reach the top. 8. Cover the trifle with plastic wrap and refrigerate for at least 2 hours before serving.
Nutritional Information
– Calories: 400 – Fat: 20g – Saturated Fat: 7g – Cholesterol: 65mg – Sodium: 400mg – Carbohydrates: 54g – Fiber: 1g – Sugars: 33g – Protein: 4g
Cooking Time
– Preparation Time: 20 minutes – Baking Time: 30-35 minutes – Assembly Time: 15 minutes – Chill Time: 2 hours
Equipment
– Mixing bowls – Whisk – Electric mixer – 9×13 inch baking pan – Large glass bowl or trifle dish
Serving Suggestions
– Serve chilled with a dollop of whipped cream on top. – Garnish with gingerbread crumbs and a sprinkle of cinnamon. – Pair with a warm cup of coffee or hot cocoa.
Variations
– Instead of gingerbread, use chocolate cake or vanilla cake for the layers. – Swap out the vanilla pudding for chocolate pudding or caramel pudding. – Add chopped nuts, such as pecans or walnuts, to the whipped cream for a crunchy texture.
Substitutions
– Instead of molasses, use maple syrup or honey. – Substitute the heavy cream with whipped topping or coconut cream for a dairy-free version. – Use gluten-free gingerbread mix for a gluten-free option.
Storage
– Store leftover trifle in the refrigerator for up to 3 days. – Cover with plastic wrap to prevent it from drying out.
Tips
– Make sure the gingerbread is completely cooled before cutting it into cubes. – Use a serrated knife to cut the gingerbread for even cubes. – For a more intense ginger flavor, add a tablespoon of freshly grated ginger to the gingerbread batter.
Notes
– This recipe serves 8-10 people. – You can also make individual servings of the trifle using small glasses or jars.
Frequently Asked Questions
Q: Can I make the trifle ahead of time? A: Yes, you can assemble the trifle up to 24 hours in advance and refrigerate it until ready to serve. Q: Can I use store-bought gingerbread instead of making it from scratch? A: Yes, you can use store-bought gingerbread or even ginger snaps if you prefer. Q: Can I use a different type of pudding mix? A: Yes, you can use any flavor of pudding mix that you like.
Final Thoughts
Paula Deen’s gingerbread trifle is the perfect dessert to serve during the holiday season. With its warm spices and creamy layers, this trifle is sure to impress your guests and leave them wanting more. Don’t be intimidated by the layers, as this recipe is easy to assemble and can even be made ahead of time. So give it a try and let us know what you think!