Every time I go to the grocery store as the holiday season approaches, I always check the milk section for my favorite holiday drink: EGGNOG.
I was thrilled when they started making it during Halloween, because now I get to enjoy it for one extra month every year.
When I came across this Eggnog Gingerbread Trifle (with eggnog pudding) – I knew it would be at the top of my holiday dessert list from now on.
I brought it to our mom’s house after one of our sister work meetings, and we polished off the entire trifle. Six spoons, one trifle.
If you love the holiday flavors of eggnog and gingerbread, you might just polish off this trifle, too.
tips for making egg nog gingerbread trifle
- When baking the cake, be sure you let the entire cake cook before you remove it from the pan.
- To remove the cake from the pan, I like to place a cookie sheet, or large cutting board, on top, then flip the pan over on the counter, with the sheet or board on the bottom, and shake the cake until it releases from the pan.
- You could also cut the cake, out of the pan, at small pieces at a time. I prefer this method because it works a little faster, and the cake stays together better.
- You could also crumble the cake, if you didn’t want to cut it into cubes. I prefer the cubes, but wither way works.
- Make sure your pudding mix, is instant pudding mix. Cook and serve pudding isn’t recommended. You could use it, but the texture will be a little different.
what else could I garnish this with?
I think this tastes delicious with gingersnaps, but you could also do a white chocolate ganache, white chocolate chips, cookie crumbles, molasses cookies, or even crushed candy canes.
how do you make homemade whipped cream?
If you have never tried making homemade whipped cream, you need to stop what you are doing, and make some.
It only requires two simple ingredients, and comes together in just a few minutes.
For this Gingerbread Egg Nog Trifle, you will need:
-4 cups heavy whipping cream
-3 tablespoons sugar
Simply add the cold heavy whipping cream, and the sugar, to a large mixing bowl.
Be sure the mixing bowl is cold. You don’t want it fresh out of the washer, because it will take the whipped cream longer to become creamy and thick. It could also melt it.
I like to use an electric mixer to do this. I prefer to use my hand mixer. You could use a whisk and do it by hand, but that may take a few minutes.
Simple mix together until it is smooth and creates stiff peaks.
Cover and keep refrigerated until ready to use.
How far in advance could I make this?
Depending on what texture you prefer, determines how far in advance you should make it.
I recommend making it within 24 hours of eating.
If you go more than two days, it begins to get a little soggy, and the layers begin to sink into each other and it loses it’s crisp texture, and pretty presentation.
If you are serving it in the evening, I recommend making it that morning for best texture and taste.
Related recipe: If you love gingerbread flavor, you’ll love our Gingerbread Truffles!
watch how to make this gingerbread Eggnog trifle, here:
Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love.
We take you through each recipe, step by step, and show you exactly how to make it.
Watch how to make our Gingerbread Eggnog Trifle recipe, here:
looking for more eggnog recipes? Here are a few of our favorite:
Eggnog Cheesecake Bars
Eggnog Eclair Cake
Gingerbread Cookies with Eggnog Frosting
Soft Eggnog Cookies
Eggnog Gingerbread Trifle Recipe
- 1 (14.5 ounce) box spice cake mix
- 1 Tablespoon molasses
- 1 teaspoon nutmeg
- 1 (5 ounce) package instant vanilla pudding
- 3 cups eggnog
- 2 cups cool whip thawed
- gingersnap cookies (optional)
- Add molasses and nutmeg to the spice cake mix, and then prepare and bake the cake as directed for a 9x13-inch pan. Let it cool completely.
- Pour the pudding mix in a large bowl, and whisk in the 3 cups of eggnog until it is completely incorporated (about 2 minutes). Refrigerate until you are ready to assemble the trifle.
- Crumble or layer the chunks of 1/2 the cake into the bottom of the bowl. Cover with 1/2 of the pudding mixture, and 1 cup of cool whip. Repeat. Refrigerate for a few hours or overnight.
- When you are ready to serve, top with gingersnaps and craisins.
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