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Gingerbread Trifle Recipe

Gingerbread Trifle

A cozy, layered Gingerbread Trifle that’s creamy, spiced, and stunning on any holiday table—tender gingerbread cake cubes, silky gingerbread pudding, and fluffy spiced whipped cream in beautiful layers.
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Prep Time 30 minutes
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American
Servings 10 servings

Ingredients
  

  • 1 pan gingerbread cake 9x13-inch, cooled and cut into 1-inch cubes; use homemade or 1 boxed gingerbread or spice cake mix, baked as directed
  • 2-3 tablespoons strong brewed coffee or milk optional, for lightly moistening dry cake
  • 2 boxes (3.4 oz each) instant vanilla pudding mix
  • 3 1/2 cups cold whole milk 2% works; whole gives thicker, creamier pudding
  • 3 tablespoons molasses unsulfured
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves a small pinch—clove is strong
  • 2 cups heavy whipping cream well chilled
  • 1/2 cup powdered sugar sifted
  • 2 teaspoons pure vanilla extract divided (1 teaspoon for pudding, 1 teaspoon for whipped cream)
  • 1/2 teaspoon ground cinnamon for whipped cream
  • 1/4 teaspoon ground ginger for whipped cream
  • 1/2-1 cup crushed gingerbread cookies or gingersnaps for topping
  • ground cinnamon extra, for dusting on top
  • mini gingerbread men cookies or holiday sprinkles optional, for garnish

Instructions
 

  • Let the baked gingerbread cake cool completely, then cut it into 1-inch cubes. If it feels very dry, sprinkle lightly with 2–3 tablespoons of coffee or milk, but don’t soak it—it just needs a little moisture.
    1 pan gingerbread cake, 2-3 tablespoons strong brewed coffee or milk
  • In a large bowl, whisk the instant vanilla pudding mix and cold milk for 2 minutes, until it starts to thicken. Add the molasses, 1 1/2 teaspoons ground ginger, 1 teaspoon cinnamon, nutmeg, cloves, and 1 teaspoon vanilla extract. Whisk again until smooth and well combined. The mixture will be pourable but thick; it will continue to set as it chills.
    2 boxes (3.4 oz each) instant vanilla pudding mix, 3 1/2 cups cold whole milk, 3 tablespoons molasses, 1 1/2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, 2 teaspoons pure vanilla extract
  • In a chilled mixing bowl, add the heavy cream, powdered sugar, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon, and 1/4 teaspoon ginger. Beat with a hand mixer or stand mixer on medium-high until soft-to-medium peaks form. The texture should be fluffy and spreadable, not stiff.
    2 cups heavy whipping cream, 1/2 cup powdered sugar, 2 teaspoons pure vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger
  • Place a clean, dry trifle dish, large clear bowl, or 8–10 individual glasses on the counter. You’ll be building visible layers, so try to keep the edges neat as you go.
  • Add about one-third of the gingerbread cake cubes to the bottom of the dish, spreading them into an even layer. Gently press them down so there aren’t big gaps, but don’t smash them.
    1 pan gingerbread cake
  • Spoon or pour one-third of the gingerbread pudding over the cake layer. Use a spatula to spread it out evenly, making sure the pudding layer is visible from the side of the dish.
    2 boxes (3.4 oz each) instant vanilla pudding mix, 3 1/2 cups cold whole milk, 3 tablespoons molasses, 1 1/2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, 2 teaspoons pure vanilla extract
  • Dollop one-third of the whipped cream over the pudding and spread it gently. For a cleaner look, you can pipe whipped cream around the edge first, then fill in the center.
    2 cups heavy whipping cream, 1/2 cup powdered sugar, 2 teaspoons pure vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger
  • Repeat the cake, pudding, and whipped cream layers two more times: cake → pudding → cream. You should finish with a final layer of whipped cream on top. If your dish is shorter, you may only get two full sets of layers.
    1 pan gingerbread cake, 2 boxes (3.4 oz each) instant vanilla pudding mix, 3 1/2 cups cold whole milk, 3 tablespoons molasses, 1 1/2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, 2 cups heavy whipping cream, 1/2 cup powdered sugar
  • Right before chilling, sprinkle the top with crushed gingerbread cookies or gingersnaps. Add mini gingerbread men, a light dusting of cinnamon, or holiday sprinkles for a festive finish.
    1/2-1 cup crushed gingerbread cookies or gingersnaps, ground cinnamon, mini gingerbread men cookies or holiday sprinkles
  • Cover the dish loosely with plastic wrap and refrigerate for at least 4 hours, or up to overnight. This allows the flavors to blend and the cake to soften into the pudding.

Notes

Best made at least 4 hours ahead, or up to 24 hours in advance. Use whole milk for a thicker pudding layer. If serving spice-sensitive guests or kids, you can reduce the ginger and cloves by half. For best texture contrast, add extra crushed cookies on top just before serving.
Keyword Christmas Trifle, Gingerbread Pudding, Gingerbread Trifle, Holiday Dessert, Layered Trifle, Make-Ahead Dessert
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