Print

Easy Gingerbread Trifle Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 81 reviews

This Easy Gingerbread Trifle is a festive and delicious layered dessert featuring moist homemade gingerbread cake, rich eggnog pudding fluff, and creamy white chocolate pudding. Perfect for holiday gatherings, it combines warm spices, decadent flavors, and luscious texture in an impressive yet simple-to-make treat.

Ingredients

Gingerbread Cake

  • 2 ½ cups all-purpose flour
  • ¼ teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • 1 cup unsulphured molasses
  • 1 large egg
  • 1 cup hot water

Eggnog Pudding Fluff

  • 3.3 oz box vanilla instant pudding mix
  • 2 cups cold eggnog
  • 16 oz whipped topping (such as Cool Whip), divided

White Chocolate Instant Pudding

  • 3.3 oz box white chocolate instant pudding mix
  • 2 cups whole or 2% milk, cold

Instructions

  1. Prepare Gingerbread Cake: Preheat your oven to 350°F (177°C). In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt. In a separate bowl, cream the unsalted butter with granulated sugar until light and fluffy. Beat in the molasses, then add the egg and mix well. Gradually add the dry ingredients alternating with hot water, mixing until just combined. Pour the batter into a greased 9x13-inch baking pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
  2. Make Eggnog Pudding Fluff: In a medium bowl, whisk together the vanilla instant pudding mix and cold eggnog until thickened. Once thickened, fold in 12 oz of the whipped topping gently until combined, creating a fluffy pudding layer. Set aside.
  3. Prepare White Chocolate Pudding: In another bowl, whisk the white chocolate instant pudding mix with cold milk until it thickens, about 2 minutes. Refrigerate until ready to use to keep chilled.
  4. Assemble the Trifle: Cut the cooled gingerbread cake into cubes. In a large trifle bowl or glass serving dish, layer half of the gingerbread cubes first. Spoon half of the eggnog pudding fluff over the gingerbread layer. Next, add a layer of half the white chocolate pudding. Repeat the layers with the remaining gingerbread cubes, eggnog pudding fluff, and white chocolate pudding. Top the entire trifle with the remaining 4 oz whipped topping, spreading it evenly for a beautiful finish.
  5. Chill and Serve: Cover the trifle and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the layers to set. Before serving, you can garnish with a sprinkle of cinnamon or crushed gingerbread cookies if desired. Serve chilled and enjoy the festive layers of flavor.

Notes

  • Use unsulphured molasses for the best flavor and moisture in the gingerbread cake.
  • Allow the gingerbread cake to cool completely before assembling to avoid melting the pudding layers.
  • For a boozy version, add a splash of rum or brandy to the eggnog pudding mixture.
  • Leftovers can be stored covered in the refrigerator for up to 3 days.
  • This trifle is best served chilled to maintain the texture of the puddings and whipped topping.

Find it online: https://recipethrive.com/easy-gingerbread-trifle-recipe/