Winter Eggnog Trifle Recipes
EGGNOG GINGERBREAD TRIFLE
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.
Provided by Jen Graham
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 8h50m
Yield 20
Number Of Ingredients 8
Steps:
- Prepare gingerbread cake mix and bake according to package directions (any size pan). Cool completely.
- 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.
- In a large bowl, whip cream until stiff peaks are just about to form. Beat in sugar and vanilla until peaks form.
- 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.
Nutrition Facts : Calories 268.9 calories, Carbohydrate 32.1 g, Cholesterol 55.1 mg, Fat 14.7 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 7.9 g, Sodium 270.3 mg, Sugar 12.6 g
GINGERBREAD EGGNOG TRIFLE
Make and share this Gingerbread Eggnog Trifle recipe from Food.com.
Provided by BlueDoxie
Categories Dessert
Time 1h10m
Yield 10-20 serving(s)
Number Of Ingredients 8
Steps:
- Prepare gingerbread cake mix and bake according to package directions (any size pan). Cool completely.
- 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.
- In a large bowl, whip cream until stiff peaks are just about to form. Beat in sugar and vanilla until peaks form.
- 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. Makes about 20 small servings.
Nutrition Facts : Calories 307.5, Fat 20.9, SaturatedFat 13, Cholesterol 110.2, Sodium 267.4, Carbohydrate 26, Sugar 25, Protein 4.4
EGGNOG TRIFLE
This is an easy, yet beautiful dessert. The custard is very light. I usually double the recipe and fill a large trifle bowl.
Provided by captncoke52
Categories Dessert
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Pour milk into large bowl. Add pudding mix, 2 tablespoons of the juice and nutmeg. Beat with wire whisk 1 to 2 minutes. Let stand 5 minutes. Gently stir in whipped topping.
- Slice cake horizontally into 4 layers. Sprinkle cake layers evenly with remaining 2 tablespoons juice. Cut into 1-inch cubes.
- Place 2/3 of the cake cubes in bottom of a 2 ½ quart straight-sided bowl. Spoon 2/3 of the whipped topping mixture over cake cubes. Top with strawberries and toasted almonds, reserving several for garnish, if desired. Layer remaining cake cubes and shipped topping mixture over strawberries. Garnish with reserved strawberries and almonds.
- Refrigerate at least 1 hour or until ready to serve.
Nutrition Facts : Calories 240.2, Fat 11.9, SaturatedFat 6, Cholesterol 18.1, Sodium 253.5, Carbohydrate 31.3, Fiber 1.3, Sugar 15.4, Protein 3.3
EGGNOG TRIFLE
This is an elegant and delicious Christmas dessert that I served Christmas last year and will serve it again because everybody likes it. Enjoy it and have a Merry Christmas.
Provided by pink cook
Categories < 30 Mins
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, whisk milk and pudding mix until blended. Gradually add eggnog; mix well. Fold in extract and 1 cup whipped cream (or use cool whip); set aside.
- Cut cake into 1/2-in. slices; place a fourth in a 2-qt. serving bowl. Top with 1/3 cup jam. Spoon 1 cup of eggnog mixture over all. Repeat twice.
- Cover and chill for at least 2 hours. Fold sugar and vanilla into remaining whipped cream; spoon on top of trifle. Garnish with cherries.
- NOTE: You can make it the night before or early in the morning and placed in the fridge until serving time.
Nutrition Facts : Calories 487.3, Fat 20.2, SaturatedFat 12.5, Cholesterol 101.8, Sodium 444, Carbohydrate 70.4, Fiber 0.5, Sugar 49.7, Protein 7
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4.5/5 (2)Total Time 15 minsCategory DessertCalories 1006 per serving
- Combine instant vanilla pudding mix with eggnog, milk, and rum extract. Beat as perpudding package directions. Add in toffee bits. Refrigerate until pudding is firm, about 5-10 minutes.
- Meanwhile, beat the heavy/whipping cream on medium high speed for several minutes until soft peaks form, then add white granulated sugar. Continue beating on medium high until stiff peaks form.
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