Friends Family Will Love This Gingerbread Eggnog Trifle Food

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.

FRIENDS + FAMILY WILL LOVE THIS GINGERBREAD EGGNOG TRIFLE

Steps:

• Preheat oven to 325°F
• For the eggnog, in a small pot, bring the eggnog to a simmer over medium-high heat, stirring occasionally
• Meanwhile, whisk the eggs, cornstarch, and brown sugar in a small bowl
• Once the eggnog is simmering, pour about ⅓ into the egg mixture, whisking constantly, then whisk the warmed egg mixture into the pot
• Cook over medium-high heat, whisking constantly, until the custard comes to a full boil; it should be thick and shiny
• Strain the cooked eggnog custard through a fine-mesh sieve into a bowl or container, then press a sheet of plastic wrap directly onto the surface
• Place in the refrigerator to cool
• Once cool, stir with a rubber spatula or wooden spoon until smooth, then set aside until ready to assemble the trifle or transfer the eggnog custard to a decorated jar or container for your gift basket
• For the simple syrup, bring the ¼ cup water, the granulated sugar and vanilla to a boil
• If desired, stir in a few tablespoons of whiskey or rum
• Let cool to room temperature
• To assemble the trifle, cut the gingerbread loaf into 1-inch cubes
• Arrange in an even layer at the bottom of a glass trifle dish
• Sprinkle 2 to 3 tablespoons simple syrup over the gingerbread cubes
• Dollop half of the eggnog custard over the gingerbread, and smooth it out with a spatula
• Press a few gingerbread men up against the glass, standing them in the custard
• Scoop half of the whipped cream on top of the custard, and smooth it out
• Add a second even layer of gingerbread cubes, and top with more syrup
• Add the remaining custard and smooth it out, and top with the last of the whipped cream
• Use a spatula to shape the whipped cream into a dome and wipe the edge of the bowl clean
• Crumble any remaining gingerbread cubes and sprinkle on top of the whipped cream

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 TRIFLE

Steps:

• In a bowl, whisk milk and pudding mix until blended. Gradually add eggnog; mix well. Fold in extract and 1 cup whipped cream; set aside. , Cut cake into 1/2-in. slices; place a fourth in a 2-qt. serving bowl. Top with 1/3 cup jam. Spoon 1 cup of eggnog mixture over all. Repeat twice. Cover and chill for at least 2 hours. , Fold sugar and vanilla into remaining whipped cream; spoon on top of trifle. Garnish with cherries.

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.