Eggnog Gingerbread Trifle

Recipe View Preheat oven to 350 degrees F (175 degrees C) or 325 degrees F (165 degrees C) depending on package directions and baking pan material. (5 minutes)

Recipe View In a large bowl, combine the gingerbread cake mix, water, and egg until well blended. Pour batter into your desired baking pan. Bake according to package directions, typically 24 to 37 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely, about 1 hour. (60 minutes)

Recipe View While the cake cools, prepare the eggnog pudding. In a separate large bowl, whisk together the instant vanilla pudding mix and eggnog for about 2 minutes until smooth and slightly thickened. Cover and refrigerate until the gingerbread cake is completely cooled and ready for assembly. (30 minutes)

Recipe View In another large bowl, whip the heavy cream using an electric mixer until soft peaks begin to form. Gradually add the granulated sugar and vanilla extract, continuing to whip until stiff peaks form. Be careful not to overwhip. (5 minutes)

Recipe View Once the gingerbread cake is cool, crumble half of it into the bottom of a trifle dish or large glass bowl. Spread half of the prepared eggnog pudding evenly over the crumbled cake, followed by half of the whipped cream. Repeat these layers with the remaining gingerbread cake, eggnog pudding, and whipped cream. (20 minutes)

Recipe View Cover the trifle and refrigerate for at least 6 hours, or preferably overnight, to allow the flavors to meld and the cake to soften. (360 minutes)

Recipe View Just before serving, sprinkle the top of the trifle with chopped dried cranberries and gingersnap cookie crumbs for added texture and visual appeal. (5 minutes)