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Christmas Gingerbread Trifle

Trifle desserts make eye-catching centerpieces. I garnish mine using candy canes and red and green M&M's. Think of the merry possibilities as a kid-friendly project. —Cheryl Tompkins, Kingsville, Missouri
  • Total Time
    Prep: 45 min. + chilling
  • Makes
    14 servings


  • 1 package (14-1/2 ounces) gingerbread cake/cookie mix
  • 2 cups cold 2% milk
  • 2 cups cold eggnog
  • 2 packages (3.4 ounces each) instant French vanilla pudding mix
  • 1 package (5 ounces) gingerbread man cookies
  • 1 carton (16 ounces) frozen whipped topping, thawed


  • Prepare cake mix according to package directions and bake using a 9-in. square baking pan. Cool completely on a wire rack. Cut into 1-in. cubes.
  • In a large bowl, whisk milk, eggnog and pudding mix 2 minutes. Let stand 2 minutes or until soft-set.
  • Arrange nine cookies around sides of a 4-qt. glass bowl, using a third of the cake cubes to stand cookies upright. Top with a third of the pudding and whipped topping. Repeat layers. Top with remaining cake, pudding and whipped topping. Refrigerate, covered, 4 hours or overnight.
  • Just before serving, top with remaining cookies.
Nutrition Facts
1 cup: 371 calories, 14g fat (9g saturated fat), 37mg cholesterol, 477mg sodium, 54g carbohydrate (35g sugars, 1g fiber), 5g protein.

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