I first made this back for Christmas 2010. I wanted a real Christmasy dessert this year and what is more Christmasy than Eggnog!
1 (14.5 ounce) package gingerbread cake mix (and ingredients to make it)
1 (5.1 ounce) package instant vanilla pudding mix
2 cups heavy
1/4 cup white sugar
2 teaspoons vanilla extract
Make and bake gingerbread cake mix according to package directions.
Place the pudding mix in your mixer's bowl. Pour in the
eggnog. Use the whisk attachment and whisk for about 2 minutes until the
pudding is thick and creamy.
Refrigerate the eggnog pudding until you
ready to put together the trifle.
Place the mixer's bowl and the whisk
attachment into the freezer for 10 to 15 minutes so that the whipped cream will
come together quickly.
Add the cold heavy cream into the mixer's bowl and
whisk on high until stiff peaks start to form. Add sugar and vanilla until
stiff peaks form again.
Cut the gingerbread in half. I like to cube my
cake so that it looks prettier in the trifle bowl.
Place half of the
gingerbread in the bottom of the trifle bowl. Spread half of the eggnog pudding
over the gingerbread cubes. Then spread half of the whipped cream. Repeat
This is so rich but oh so good!