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Gingerbread Trifle Recipe
Ben Carraoli

Gingerbread Trifle Recipe

I still remember the first time I made this gingerbread trifle—it instantly became the star of my holiday table. The warm spices, creamy layers, and soft gingerbread came together in the most comforting way. As I scooped out each serving, I loved how the layers stayed perfectly defined and looked almost too pretty to eat.
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Total Time 3 hours
Servings: 12
Ingredients Method Notes

Ingredients
  

  • Gingerbread cake mix 14.5 oz – A boxed mix saves time and still delivers bold spice flavor; bake until just set to keep it moist.
  • Ingredients required for cake mix eggs, oil, water – Follow package directions carefully for the best crumb.
  • Instant vanilla pudding mix 3.4 oz – Instant pudding sets quickly and creates a smooth, creamy layer.
  • Milk 2 cups – Whole milk gives the pudding a richer consistency.
  • Dulce de leche 13.4 oz can – Adds deep caramel sweetness that balances the spices beautifully.
  • Cream cheese 4 oz, room temperature – Softened cream cheese blends smoothly and adds structure to the cream layer.
  • Powdered sugar 1/4 cup – Sweetens the cream without making it grainy.
  • Vanilla extract 1 teaspoon – Enhances all the dessert flavors and adds warmth.
  • Heavy cream 3 1/2 cups, cold – Cold cream whips better and holds its shape in layers.
  • Crushed gingerbread or gingersnap cookies 3/4 cup – Adds texture and an extra burst of spice.
  • Whole gingerbread or gingersnap cookies – Perfect for a decorative topping.

Method
 

  1. Start by baking the gingerbread cake according to the package instructions. Once baked, let it cool completely so it doesn’t melt the creamy layers later. Cut the cake into bite-sized cubes to make layering easy and neat.
  2. In a bowl, whisk together the instant pudding mix and cold milk until thick and smooth. Let it sit for a few minutes so it fully sets. This creamy layer adds richness and balances the spice of the gingerbread.
  3. Beat the cream cheese with powdered sugar until smooth. Slowly add heavy cream and vanilla extract, then whip until stiff peaks form. Reserve a portion of this whipped cream for decorating the top later.
  4. Divide the remaining whipped cream into two bowls. Gently fold one portion into the pudding and the other into the dulce de leche. Folding instead of stirring keeps the mixtures light and fluffy.
  5. Place half of the gingerbread cubes into the bottom of the trifle dish. Spread a layer of vanilla cream, followed by a layer of dulce de leche cream. Sprinkle crushed cookies over the cream. Repeat the layers with remaining ingredients.
  6. Cover the trifle and refrigerate for at least two hours so the flavors meld together. Before serving, pipe the reserved whipped cream on top and garnish with whole gingerbread cookies for a festive finish.

Notes

  • I always chill the mixing bowl before whipping cream for better volume.
  • Letting the trifle sit overnight makes the gingerbread softer and more flavorful.
  • I prefer crushing cookies by hand for varied texture instead of fine crumbs.
  • Using a clear trifle dish really elevates the presentation.
  • If the cake feels dry, I lightly brush it with milk before layering