Eggnog Gingerbread Trifle
Featured in Allrecipes Magazine

Eggnog Gingerbread Trifle

Made  times
Jen Graham 11

"Combining two of the holiday season's best flavors, this dessert is easy to make and a crowd pleaser! If you are feeling fancy, you can pipe your top layer of whipped cream on the trifle. Since I normally travel with this dessert and put a lid on it, I just spread a nice thick layer on top and then sprinkle with some chopped dried cranberries and crumbled gingerbread cookies."
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8 h 50 m servings 269 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 269 kcal
  • 13%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 32.1g
  • 10%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 270 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Prepare gingerbread cake mix and bake according to package directions (any size pan). Cool completely.
  2. Place the pudding mix in a large bowl. Pour in the eggnog and whisk for about 2 minutes. Refrigerate pudding until the gingerbread cake is cool and you are ready to assemble the trifle.
  3. In a large bowl, whip cream until stiff peaks are just about to form. Beat in sugar and vanilla until peaks form.
  4. Crumble 1/2 of the gingerbread into the bottom of a trifle bowl or a large glass bowl. Spread 1/2 of the eggnog pudding over the gingerbread, then spread 1/2 of the whipped cream on top of the pudding. Repeat the layers with the remaining gingerbread, pudding, and whipped cream. Refrigerate 6 hours or overnight. Sprinkle the top with the cranberries and cookie crumbs before serving.


  • Cook's Notes:
  • You can use already made whipped cream, but I prefer to flavor my whipped cream myself. You can substitute bourbon for the vanilla extract in the whipped cream if you like.
  • If you use low-fat eggnog for the pudding, your pudding will be loose.


  1. 81 Ratings

Most helpful positive review

I made this for Christmas dinner; it was fantastic! I modified by doubling pudding mixture, and adding nutmeg and cinammon to the whip cream. Also, I couldn't find a gingerbread cake mix so I us...

Most helpful critical review

I was really excited to make this for Christmas dinner. It was good, but not great. In fact, it was barely touched :(

Most helpful
Most positive
Least positive

I made this for Christmas dinner; it was fantastic! I modified by doubling pudding mixture, and adding nutmeg and cinammon to the whip cream. Also, I couldn't find a gingerbread cake mix so I us...

I am not great with guessing volume - so I measured. For presentation this recipe requires a 10 cup bowl to fill to the brim.

I used light eggnog and Cool Whip for this and we absolutely loved it! I also garnished this with a row of gingersnap cookies around the edge right before serving. It looked really pretty, plu...

AMAZING!!!!! I followed others suggestions and I added molasses and ginger to a spice cake mix and then I added cinnamon and nutmeg to the whipped cream. So very, very good and so perfect for ...

This was good but the eggnog was a little overpowering. I think next time I make it I will use half eggnog and half milk for the pudding.

Ginger bread lovers get ready for a great treat. Made a trial run this morning. Will serve this New Years Eve. Deffinately try this.

This is REALLY very, very tasty. I brought an empty bowl home from the company Christmas party. I love the eggnog pudding, and next time I might double the pudding part because it was so good.

Very good holiday dessert! I made it as written, it was perfect! I think this could become a family tradition.

I made this for friends visiting from PA who love gingerbread. It was a hit. Made double gingerbread so I have another batch for Thanksgiving. I used CoolWhip instead of whipping cream just f...

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