This recipe is adapted from Christy Denney at: The Girl Who Ate Everything and incorporates our favourite colour – red! You can use any red berry you like, imagine the possibilities. Cranberry, strawberry… or even Pomegranate would be delicious here.
The holidays are that special time of year to get together with family and for friends and also for sharing incredible food. We found a delicious recipe that takes a few shortcuts for the busy Mom and Dad.
1 (14.5 ounce) package gingerbread cake mix
3 cups eggnog
1 package instant vanilla pudding mix
2 cups whipping cream
1/4 cup white sugar
2 teaspoons vanilla extract
1/2 cup fresh raspberries (or any red fruit)
gingersnap cookie crumbs (optional)
Prepare gingerbread cake mix and bake according to package directions. Cool completely.
Prepare the vanilla pudding according to package directions, swapping out Egg Nog for milk. Refrigerate pudding until completely cooled.
In a large bowl, whip cream until stiff peaks are just about to form. Beat in sugar and vanilla until peaks form.
Assemble the Trifle
Crumble half of the gingerbread cake 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 raspberries and cookie crumbs before serving.
Adults, you can also drizzle your favourite liqueur over the top, such as Grand Marnier.
Tag @opushomes in Instagram – How did it turn out?!?