Christmas Gingerbread Trifle Food

THIS CHRISTMAS TRIFLE RECIPE IS THE ULTIMATE MAKE-AHEAD HOLIDAY DESSERT

Steps:

• Heat oven to 350°F. Prepare cake mix per package directions and pour into a 9-inch square baking pan. Bake per package instructions, then let cool completely.
• Meanwhile, in a 3-quart saucepan, combine cranberries, sugar, water, and cinnamon. Bring to a boil on high, then simmer until most of the berries burst, 6 to 8 minutes, stirring often and mashing berries against side of pan to break up. Transfer to a bowl; refrigerate until cold.
• In another bowl, beat cream just to soft peaks; set aside. In another bowl with the same beaters, beat cream cheese and sugar until smooth and creamy. Gradually beat in the whipped cream. Transfer to the fridge until ready to assemble.
• Assemble the trifle: Scoop 1 cup of cream and set aside. Slice cooled cake into 1/2-inch slabs. Layer cake onto the bottom of a trifle dish to cover. Top with a layer (about 1 cup) of berry compote and a layer of whipped cream. Repeat layers of cake, compote, and cream and until dish is almost full. Top with reserved whipped cream. Let trifle sit at least 4 hours.
• Garnish with sugared cranberries and serve.

GINGERBREAD TRIFLE

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set., In a 2-qt. serving bowl, layer half of the cake cubes and pudding. Sprinkle with 1/2 cup toffee bits. Top with remaining cake and pudding. Spread whipped topping over the top; sprinkle with remaining toffee bits. Garnish with cherry.

CHRISTMAS GINGERBREAD TRIFLE

Steps:

• Prepare cake mix according to package directions and bake using a 9-in. square baking pan. Cool completely on a wire rack. Cut into 1-in. cubes., In a large bowl, whisk milk, eggnog and pudding mix 2 minutes. Let stand 2 minutes or until soft-set., Arrange nine cookies around sides of a 4-qt. glass bowl, using a third of the cake cubes to stand cookies upright. Top with a third of the pudding and whipped topping. Repeat layers. Top with remaining cake, pudding and whipped topping. Refrigerate, covered, 4 hours or overnight., Just before serving, top with remaining cookies.

EGGNOG GINGERBREAD TRIFLE

Steps:

• 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 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.

GINGERBREAD EGGNOG TRIFLE

Steps:

• 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 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. Makes about 20 small servings.