This recipe comes from my friend Kim, and it's just in time for the holidays! You can make it the day before, since it needs to refrigerate at least 6 hours, then have it ready to travel with you the next day. And, if you're making this dessert just for the grown-ups, you can substitute bourbon for vanilla extract!
1 (14.5 ounce) package gingerbread cake mix
3 cups eggnog
1 (5.1 ounce) package instant vanilla pudding mix
2 cups heavy cream
¼ cup white sugar
2 teaspoons vanilla extract (can use bourbon instead)
¼ cup sweetened dried cranberries, chopped (optional)
2 tablespoons gingersnap cookie crumbs (optional)
Prepare gingerbread cake mix and bake according to package directions (any size pan).
Place the pudding mix in large bowl, pour in the eggnog & whisk for about 2 minutes.
Refrigerate pudding until the gingerbread cake is completely cool and you’re ready to assemble the trifle. Whip cream until stiff peaks are just about to form.
Beat in sugar and vanilla (or bourbon) until peaks form.
Crumble ½ of the gingerbread into the bottom of a trifle bowl or a large glass bowl.
Spread ½ of the eggnog pudding over the gingerbread, and then spread ½ 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 with the cranberries and cookie crumbs before serving
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