Eggnog Gingerbread Trifle

  • Recipe By
  • Published Jul 6th
  • Ready In8h 50m
  • Servings20
  • Calories269
Combining two of the holiday season's best flavors, this dessert is easy to make and a crowd pleaser! If you are feeling fancy, you can pipe your top layer of whipped cream on the trifle. Since I normally travel with this dessert and put a lid on it, I just spread a nice thick layer on top and then sprinkle with some chopped dried cranberries and crumbled gingerbread cookies.

Eggnog Gingerbread Trifle Ingredients

The following are the ingredients needed to make delicious Eggnog Gingerbread Trifle for 20 servings:

  • 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
  • 1/4 cup sweetened dried cranberries, chopped (optional)
  • 2 tablespoons gingersnap cookie crumbs (optional)

Eggnog Gingerbread Trifle Cooking Instructions

  • Prep20m
  • Cook30m
  • Ready In8h 50m

To cook Eggnog Gingerbread Trifle, you need about 20 minutes of preparation time. The time needed to cook this Eggnog Gingerbread Trifle is about 30 minutes , and you can serve your Eggnog Gingerbread Trifle within 8 hours 50 minutes . The following are the steps to cook Eggnog Gingerbread Trifle easily:

  1. 1 Prepare gingerbread cake mix and bake according to package directions (any size pan). Cool completely.
  2. 2 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.
  3. 3 In a large bowl, whip cream until stiff peaks are just about to form. Beat in sugar and vanilla until peaks form.
  4. 4 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, 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 the top with the cranberries and cookie crumbs before serving.


  • Cook's Notes:
  • You can use already made whipped cream, but I prefer to flavor my whipped cream myself. You can substitute bourbon for the vanilla extract in the whipped cream if you like.
  • If you use low-fat eggnog for the pudding, your pudding will be loose.

Nutrition Facts

Per Serving: 269 calories; 14.7 grams of fat; 32.1 grams of carbohydrates; 2.9 grams of protein; 55 milligrams of cholesterol; 270 milligrams of sodium.

  1. Dec 13th 2011

    This recipe is excellent! I made this for a holiday potluck and took home Best Dessert prize!I tweaked the recipe a bit, instead of using dried cranberries to add color and offset the s ...

  2. Jan 5th 2011

    I used light eggnog and Cool Whip for this and we absolutely loved it! I also garnished this with a row of gingersnap cookies around the edge right before serving. It looked really pretty, ...

  3. Dec 25th 2010

    Very good holiday dessert! I made it as written, it was perfect! I think this could become a family tradition.

  4. Dec 23rd 2010

    AMAZING!!!!! I followed others suggestions and I added molasses and ginger to a spice cake mix and then I added cinnamon and nutmeg to the whipped cream. So very, very good and so perfect ...

  5. Dec 29th 2009

    This was good but the eggnog was a little overpowering. I think next time I make it I will use half eggnog and half milk for the pudding.

  6. Dec 28th 2009

    I made this for Christmas dinner; it was fantastic! I modified by doubling pudding mixture, and adding nutmeg and cinammon to the whip cream. Also, I couldn't find a gingerbread cake mix so ...

  7. Dec 24th 2009

    I am not great with guessing volume - so I measured. For presentation this recipe requires a 10 cup bowl to fill to the brim.

  8. Dec 22nd 2009

    This is REALLY very, very tasty. I brought an empty bowl home from the company Christmas party. I love the eggnog pudding, and next time I might double the pudding part because it was so good.

  9. Dec 21st 2009

    Ginger bread lovers get ready for a great treat. Made a trial run this morning. Will serve this New Years Eve. Deffinately try this.