Side Pannel
Eggnog Gingerbread Trifle
- Prep Time: 15 mins
- Cooking Time: 40 mins
- Serves: 4 small trifles
Eggnog Gingerbread Trifle
- Recipe Submitted by maryjosh on 12/08/2016
Ingredients List
- Gingerbread:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, melted
- 1/2 cup molasses
- 1/4 cup water
- 1 large egg
- 1 cup buttermilk
- Pudding:
- 3.9 ounce package Instant vanilla pudding mix
- 1 1/2 cups milk
- 1/2 cup Coffee-mate Eggnog Latte Flavor
- Whipped cream, for topping
- Ground nutmeg, for dusting
Directions
Preheat oven to 350 degrees F. Butter and flour a 9" x 9" baking dish; set aside
In a medium bowl, combine flour, sugar, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
In a large bowl, beat together butter and molasses. Add dry ingredients; mix until just combined. Add water, buttermilk, and egg. Mix until well combined, scraping sides of bowl as needed.
Pour batter into prepared baking dish. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack for at least 15 minutes before slicing into 16 pieces.
While gingerbread is baking, make pudding. In a medium bowl, add vanilla pudding mix, milk, and Coffee-mate. Whisk for 2 minutes. Cover pudding with plastic wrap, touching the surface of the pudding to prevent a skin from forming, and refrigerate until ready to serve.
To assemble:
Break up 1 square of gingerbread and place in the bottom of an individual trifle dish. Top with 1/4 cup pudding. Break up another square of gingerbread and place on top of pudding. Add two tablespoons of pudding on top of gingerbread. Top with a dollop of whipped cream, and sprinkle with ground nutmeg. Serve immediately.
In a medium bowl, combine flour, sugar, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
In a large bowl, beat together butter and molasses. Add dry ingredients; mix until just combined. Add water, buttermilk, and egg. Mix until well combined, scraping sides of bowl as needed.
Pour batter into prepared baking dish. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack for at least 15 minutes before slicing into 16 pieces.
While gingerbread is baking, make pudding. In a medium bowl, add vanilla pudding mix, milk, and Coffee-mate. Whisk for 2 minutes. Cover pudding with plastic wrap, touching the surface of the pudding to prevent a skin from forming, and refrigerate until ready to serve.
To assemble:
Break up 1 square of gingerbread and place in the bottom of an individual trifle dish. Top with 1/4 cup pudding. Break up another square of gingerbread and place on top of pudding. Add two tablespoons of pudding on top of gingerbread. Top with a dollop of whipped cream, and sprinkle with ground nutmeg. Serve immediately.
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