Gingerbread Trifle

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If you’re looking for a dessert that stops people mid-bite, this Gingerbread Trifle is it. It’s rich, creamy, and layered like a dream with warm spiced cake, cookie butter pudding, gingersnaps, and clouds of whipped cream. I love this recipe because it looks like you spent all day making it, but it’s secretly simple to assemble. It can be made ahead, chilled, and served when you’re ready. That’s holiday magic right there.

Ingredient Notes + Variations

This trifle is made with familiar, easy-to-find ingredients that come together in a surprisingly elegant way. Think sweet pudding, fluffy whipped cream, and spiced cake all layered up into one show-stopping dessert.

• Gingerbread Cake – A boxed gingerbread cake mix works perfectly here. If you can’t find it, use a spice cake mix instead. You’ll need about 4 cups of cubed cake.
• French Vanilla Pudding Mix – Instant pudding gives the filling its silky texture. Use French vanilla for that rich, mellow flavor.
• Cookie Butter – Adds a sweet spiced punch that ties all the layers together. Biscoff or Speculoos from Trader Joes both work great.
• Heavy Cream – Freshly whipped for a soft, creamy texture.
• Gingersnap Crumbs – Add crunch and spice between the creamy layers. You can crush store-bought cookies or use your favorite brand.

How to Make A Gingerbread Trifle

This recipe layers together quickly once everything is prepped. Just mix, whip, and layer… and you’ve got a dessert that looks fancy enough for a party but easy enough for a Tuesday night. For full recipe details, including ingredients and measurements needed, see the printable recipe card down below.

Step 1: Make the Pudding

Whisk the instant pudding mix with milk until smooth and creamy, then refrigerate for at least 30 minutes to set.

Step 2: Whip the Cream

Beat heavy cream, powdered sugar, and vanilla extract until soft peaks form. Set half aside for the topping.

Step 3: Flavor the Fillings

Fold half of the pudding into one bowl of whipped cream. In a separate bowl, blend the cookie butter into the remaining pudding.

Step 4: Layer It Up

Start with gingerbread cake cubes at the bottom of your trifle dish, then add cookie butter pudding, gingersnap crumbs, and the whipped cream mixture. Repeat the layers, finishing with the plain whipped cream on top.

Step 5: Chill and Garnish

Cover and chill for at least 30 minutes before serving. Garnish with whole gingersnaps, mini gingerbread men, or extra cake cubes for flair.

Tips for Success

• Chill the trifle for at least an hour before serving so the flavors meld together.
• For clean layers, use a clear glass trifle bowl. It’s all about the presentation.
• Don’t overbeat the whipped cream. Soft peaks make the best texture for layering.
• You can make this a day ahead and store it in the fridge until ready to serve.

This Gingerbread Trifle is creamy, spiced, and absolutely gorgeous on any dessert table. Once you take that first bite, it’s impossible to stop at one spoonful. The printable recipe is below. Have a good day, friends!

Gingerbread Trifle

Katie Cooksey

Set the holiday table with this show-stopping Gingerbread Trifle that looks as festive as it tastes! Layers of soft gingerbread cake, cookie butter pudding, and fluffy vanilla cream make every spoonful pure holiday magic.

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Print Recipe Pin Recipe

Prep Time 20 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 685 kcal

Ingredients

  

1x2x3x

• 5.1 oz instant French vanilla pudding mix 1 box
• 3 cups milk
• 3 cups heavy cream
• 1 cup powdered sugar
• 2 tablespoons vanilla extract
• 1 gingerbread cake boxed cake mix, baked according to package instructions and cut into 1-2 inch cubes*
• 3/4 cup cookie butter such as Biscoff or Speculoos
• 2 cups gingersnap cookie crumbs
• ginger snaps and gingerbread man cookies for garnish, optional

Instructions

 

• In a large mixing bowl, whisk together the pudding mix and milk until smooth and creamy. Cover and refrigerate for a minimum of 30 minutes or until set and firm.
• In another large mixing bowl, beat together the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
• Divide the whipped cream into two large mixing bowls. Place one of the bowls in refrigerator until ready to use (for topping)
• Remove pudding mixture from refrigerator and fold half of it into one bowl of whipped cream.
• Using an electric hand mixer, mix the cookie butter into the remaining half of the vanilla pudding.

assemble the trifle-

• Layer half of the gingerbread cake cubes into the bottom of your trifle bowl.
• Spread half of the cookie butter flavor pudding over the cake.
• Pour half of the gingersnap cookie crumbs over the pudding and spread into an even layer.
• Top the layer of cookie crumbs with half of the whipped cream/vanilla pudding mixture.
• Repeat all four layers, then top with the remaining half of the whipped cream waiting for you in the refrigerator.
• Cover and chill for a minimum of 30-60 minutes or up to 24 hours.
• Optional: Garnish your trifle with gingerbread man cookies and whole gingersnap cookies, and/or additional gingerbread cake cubes and cookie crumbs.
• Serve cold.

Notes

*You could also use a spice cake mix if you can’t find gingerbread cake mix. You’ll need about 4 cups of prepared cake cubes.

Make Ahead + Storage Instructions

• You can prepare this trifle up to 24 hours ahead of time. If you choose to do so, I recommend waiting to garnish the top of the trifle until you are ready to serve it. Otherwise, your garnish may become soggy.
• Cover and store leftovers for up to 3 days in the refrigerator. Be mindful that the gingerbread cake and the gingerbread cookie crumbs may become a little soggy while in the fridge.
• Freezing isn’t recommended since the pudding and whipped cream will separate once thawed. 

Nutrition

Calories: 685kcalCarbohydrates: 81gProtein: 8gFat: 37gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 504mgPotassium: 366mgFiber: 1gSugar: 53gVitamin A: 975IUVitamin C: 0.4mgCalcium: 170mgIron: 3mg

Keyword gingerbread trifle

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Variations

• Swap the pudding flavor for white chocolate or butterscotch for a fun twist.
• Add a drizzle of caramel sauce between layers for extra sweetness.
• Mix a splash of rum extract into the whipped cream for a grown-up version.

More Recipes to Try

• Hot Cocoa Pie
• Pumpkin Hand Pies
• Magnolia Bakery Pumpkin Gingersnap Banana Pudding
• Gingerbread Bars with Cream Cheese Frosting
• Gingerbread Truffles

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.