Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Gingerbread Trifle Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 34 reviews

This Gingerbread Trifle is a festive, layered dessert combining moist gingerbread cake, creamy cheesecake pudding, crunchy gingersnap cookies, and luscious chantilly cream. Perfect for holiday gatherings, it offers a delightful contrast of textures and rich flavors that get better as they meld together in the refrigerator.

  • Total Time: 2 hours 50 minutes
  • Yield: 8 servings

Ingredients

Gingerbread Cake

  • 1 (14.5 Ounce) Box Gingerbread Cake and Cookie Mix
  • 1 Large Egg
  • 1¼ Cups Water

Cheesecake Pudding

  • 2 (3.4 Ounce) Boxes Cheesecake Instant Pudding Mix
  • 4 Cups Cold Milk

Chantilly Cream

  • 1½ Cups Heavy Whipping Cream
  • 1 teaspoon Vanilla Extract
  • ½ Cup Powdered Sugar

Extras

  • 1 (16 Ounce) Box Gingersnap Cookies

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease an 11×7 inch baking dish to prevent sticking.
  2. Mix Cake Batter: In a medium mixing bowl, combine the gingerbread cake mix, one large egg, and 1¼ cups water. Beat well using a wire whisk until the batter is smooth and evenly mixed.
  3. Bake Gingerbread Cake: Pour the batter into the prepared baking dish and bake for 25-30 minutes. Test doneness by inserting a toothpick into the center; it should come out with only a few moist crumbs attached. Let the cake cool completely in the baking dish after removing it from the oven.
  4. Prepare Cheesecake Pudding: While the cake is baking, whisk together 2 boxes of cheesecake instant pudding mix and 4 cups of cold milk until thoroughly combined. Place the pudding in the refrigerator to set; it will be ready by the time the cake is cooled.
  5. Layer the Trifle – First Layer: Begin by spreading about one-third of the cheesecake pudding evenly on the bottom of the trifle dish or a large clear bowl.
  6. Add Cake Cubes: Cut the cooled gingerbread cake into roughly 2 inch cubes. Layer half of these cubes over the pudding layer.
  7. Sprinkle Gingersnap Cookies: Crumble some gingersnap cookies over the cake cubes to add a crunchy texture.
  8. Repeat Layers: Repeat layering with the remaining pudding, gingerbread cake cubes, and crumbled gingersnap cookies until the ingredients are used and the trifle is nearly filled to the top.
  9. Make Chantilly Cream: In the bowl of a stand mixer, beat 1½ cups heavy whipping cream until stiff peaks form. Gently fold in 1 teaspoon vanilla extract and ½ cup powdered sugar until combined.
  10. Top the Trifle: Spoon or pipe the chantilly cream over the top layer of the trifle for an elegant finish.
  11. Decorate: Garnish the top with additional crumbled cookies and stray cake crumbs for decoration.
  12. Chill and Serve: Refrigerate the trifle for about 2 hours to let the flavors meld and the layers set before serving. The dessert tastes even better the next day as the layers fully blend.

Notes

  • A trifle improves significantly when allowed to rest overnight, as the layers meld and develop deeper flavors.
  • For a more decorative presentation, use a piping bag to apply the chantilly cream on top.
  • The gingersnap cookies add a delightful crunch that contrasts nicely with the soft layers.
  • Ensure the gingerbread cake is fully cooled before cutting to maintain neat cubes.
  • Author: Adeline
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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