Gingerbread Trifle Recipe
Introduction
This Gingerbread Trifle is a festive, layered dessert perfect for the holiday season. Combining spiced pudding, whipped cream, caramel, and gingerbread cookies, it offers a delightful mix of textures and flavors that will impress your guests.
Ingredients
- 2 cups heavy cream, very cold
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 2 (3.4-ounce) boxes vanilla pudding mix, plus ingredients called for on box
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 4 cups crushed gingerbread cookies, divided, plus more for topping
- 2 cups store-bought or homemade caramel sauce
- 8 whole gingerbread cookies
Instructions
- Step 1: In a large bowl, use a handheld mixer on high speed to beat the heavy cream, vanilla extract, and ground cinnamon until stiff peaks form.
- Step 2: In a medium bowl, prepare the vanilla pudding according to the package directions. Once prepared, stir in the ground ginger and ground nutmeg until well combined.
- Step 3: Spread about half of the crushed gingerbread cookies into the bottom of a trifle dish. Pour half of the pudding mixture evenly over the cookies, then drizzle with caramel sauce. Spread half of the whipped cream topping over the caramel. Line the sides of the trifle dish with whole gingerbread cookies.
- Step 4: Repeat the layering with the remaining crushed cookies, pudding, and whipped cream topping. Sprinkle additional crushed gingerbread cookies on top for garnish.
- Step 5: Refrigerate the assembled trifle until cold and set, for at least 3 hours or up to overnight, before serving.
Tips & Variations
- For a boozy twist, add a splash of bourbon or spiced rum to the pudding mixture before layering.
- Use homemade gingerbread cookies for a fresher, more flavorful dessert.
- Swap caramel sauce for chocolate ganache or butterscotch for a different flavor profile.
- Make individual servings in small glasses for a pretty presentation.
Storage
Store the trifle covered in the refrigerator for up to 2 days. It may soften over time as the cookies absorb moisture. Serve chilled, and gently stir before serving if the layers have settled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the trifle ahead of time?
Yes, this dessert is best made at least 3 hours in advance to allow flavors to meld and the trifle to set. You can make it up to one day ahead and keep it refrigerated.
What can I use if I don’t have ready-made gingerbread cookies?
If you don’t have gingerbread cookies, you can use ginger snaps or spiced molasses cookies as a suitable substitute. Just make sure they are crunchy to maintain the texture contrast in the trifle.
PrintGingerbread Trifle Recipe
This Gingerbread Trifle is a festive and decadent layered dessert combining the warm spices of gingerbread with creamy vanilla pudding, fluffy whipped cream, and rich caramel sauce. Perfect for holiday gatherings, this no-bake treat features layers of crushed gingerbread cookies, spiced pudding, caramel drizzle, and whipped topping, all beautifully assembled in a trifle dish and chilled to set.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 20 minutes (includes chilling time)
- Yield: 10 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Whipped Cream Topping
- 2 cups heavy cream, very cold
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
Vanilla Pudding Mixture
- 2 (3.4-ounce) boxes vanilla pudding mix, plus ingredients called for on box (usually milk)
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
Other Ingredients
- 4 cups crushed gingerbread cookies, divided, plus more for topping
- 2 cups store-bought or homemade caramel sauce
- 8 whole gingerbread cookies (for lining the sides of the trifle dish)
Instructions
- Make Whipped Cream: In a large bowl, use a handheld mixer on high speed to beat the very cold heavy cream, vanilla extract, and ground cinnamon until stiff peaks form, creating a light and fluffy whipped topping.
- Prepare Pudding: In a medium bowl, prepare the vanilla pudding according to the package instructions (typically by whisking pudding mix with cold milk). Once set, stir in ground ginger and ground nutmeg to infuse the pudding with warm spice flavors.
- Assemble Trifle Layers: Spread about half of the crushed gingerbread cookies evenly into the bottom of a trifle dish. Pour half of the spiced pudding mixture over the crushed cookies. Drizzle a generous amount of caramel sauce on top. Spread half of the prepared whipped cream topping over the caramel layer. Arrange the whole gingerbread cookies along the sides of the trifle dish. Repeat the layering with the remaining crushed cookies, pudding, and whipped cream. Finish by sprinkling more crushed gingerbread cookies on top for garnish.
- Chill to Set: Refrigerate the assembled trifle until thoroughly chilled and set, for at least 3 hours or overnight, allowing the flavors to meld and the dessert to firm up slightly before serving.
Notes
- Use very cold heavy cream to achieve better volume when whipping.
- Store-bought caramel sauce can be replaced with homemade caramel sauce for a richer flavor.
- The gingerbread cookie layers can be crushed to your preferred texture, either coarse or fine.
- Chilling overnight enhances flavor melding and texture.
- This dessert is best served chilled but not frozen.
Keywords: Gingerbread dessert, Holiday trifle, Layered dessert, Christmas dessert, No-bake trifle
