Gingerbread Eggnog Trifle

i like this recipe due to the fact now not only is it extremely clean to make, but it looks awesome. The trifle is sort of a "best hits" of the flavors of the holiday season multi functional smooth dish.


  • 1½ teaspoon ground ginger
  • 1 teaspoon cinnamon, plus extra for dusting
  • 1 teaspoon nutmeg
  • 1 standard box brownie mix like Duncan Hines or Betty Crocker
  • Instant french vanilla or vanilla pudding
  • Eggnog, store-bought preferred
  • 1 teaspoon vanilla
  • Piping bag and tip, if desired
  • 8 ounces heavy cream, well chilled
  • 2 to 3 teaspoons sugar


  1. observe instructions on brownie field, adding the oil and eggs required at the side of the ginger, cinnamon and nutmeg.
  2. Bake truffles as directed, permit cool and cut into small 1½-inch through 1½-inch cubes.
  3. prepare keep-sold on the spot vanilla pudding, substituting eggnog for the milk required in the bundle recipe. allow set inside the fridge for four hours.
  4.  Layer cooled cubes of gingerbread cakes right into a trifle dish with alternating layers of eggnog pudding (there must be sufficient for 2 layers every of the brownies and pudding). Refrigerate till geared up to decorate.
  5.  the usage of an electric powered mixer, whip chilled heavy cream, adding sugar and vanilla and beating to stiff peaks.
  6. pinnacle trifle with whipped cream, the usage of a piping bag to make rosettes, if favored, and upload a mild dusting of cinnamon to finish.

Post a Comment