Monday, December 12, 2011

Eggnog Gingerbread Trifle

Okay you guys, get ready to wipe the drool off your chin! This trifle is amazing. Perhaps I am a bit biased as I love L.O.V.E. love eggnog. If you don’t you could use just a homemade vanilla custard or in lieu of gingerbread you could substitute spice cake. I can’t say enough about this rich, creamy, flavorful dessert. It is amazing. Heaven in a dish, you know, if gingerbread and eggnog were heaven. Grin.

I am always on the lookout for that next dessert, the one that will make everyone at the table hush and say yum. As you might know once a month my best friends and I get together and play poker, what I say is poker is actually hollywood rummy, but at these poker games each one of us has a different responsibility when it comes to eats. I am exclusively dessert although 2 years ago at this time Maggie took over the dessert and made a Luscious Four-Layer Pumpkin Cake which you might remember. As good as it was/is it doesn’t touch this baby.

One of my girlies doesn't care for gingerbread and another for eggnog but they both ate some. Some of the girls had seconds. I left with an empty dish.

This one is a keeper.

Eggnog Gingerbread Trifle
recipe from The Girl Who Ate Everything

1 (14.5 ounce) package gingerbread cake mix
3 cups eggnog
1 (5.1 ounce) package instant vanilla pudding mix
2 cups heavy cream
1/4 cup white sugar
2 teaspoons vanilla extract
gingersnap cookie crumbs (optional)

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, and 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 cookie crumbs before serving.

Makes around 10 cups of dessert so make sure your trifle bowl can hold that much.

Side note: you could make multiple layers as the directions above say but I only made one layer of each because I didn't want to tote my stemmed trifle dish. Also, I only used half of the gingerbread when I assembled as the entire thing would have been too much.

This trifle is so good that I am taking it to all of the families Christmas parties.

Eggnog Dreams and Gingerbread Spices,

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