Gingerbread Trifle
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.
Servings 12
Calories 685kcal
Ingredients
- 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: 685kcal | Carbohydrates: 81g | Protein: 8g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 75mg | Sodium: 504mg | Potassium: 366mg | Fiber: 1g | Sugar: 53g | Vitamin A: 975IU | Vitamin C: 0.4mg | Calcium: 170mg | Iron: 3mg
