Eggnog Gingerbread Trifle

• Produce

  • 1/2 cup Raspberries, fresh

• Baking & Spices

  • 1 (14.5 ounce package Gingerbread cake mix
  • 2 tsp Vanilla extract
  • 1 (5.1 ounce package Vanilla pudding mix, instant
  • 1/4 cup White sugar

• Snacks

  • 1 Gingersnap cookie crumbs

• Dairy

  • 2 cups Heavy cream

• Beer, Wine & Liquor

  • 3 cups Eggnog

Found on the-girl-who-ate-everything.com

Description

Ingredients

• 1 (14.5 ounce) package gingerbread cake mix (Ive also used the gingerbread base of these bars which is a little firmer than cake but works)
• 3 cups eggnog
• 1 (5.1 ounce) package instant vanilla pudding mix
• 2 cups heavy cream
• ¼ cup white sugar
• 2 teaspoons vanilla extract
• ½ cup fresh raspberries (or any red fruit)
• gingersnap cookie crumbs (optional)

Directions

• 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 ½ of the gingerbread into the bottom of a trifle bowl or a large glass bowl. Spread ½ of the eggnog pudding over the gingerbread, then spread ½ 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 raspberries and cookie crumbs before serving. Makes around 10 cups of dessert so make sure your trifle bowl can hold that much.