Description
A delightful twist on holiday dessert featuring layers of spiced gingerbread, colorful berries, and luscious whipped cream.
Ingredients
Scale
- 1 box gingerbread cake mix (or homemade gingerbread)
- 1 ½ cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups mixed berries (strawberries, blueberries, raspberries)
- 1 cup vanilla pudding (store-bought or homemade)
- ½ cup crushed ginger snap cookies (optional, for garnish)
- Fresh mint leaves (for garnish, optional)
Instructions
- Start by baking your gingerbread according to the package instructions, or use your favorite homemade recipe. Once baked, let it cool completely before breaking it into bite-sized pieces.
- While the gingerbread cools, whip up the heavy cream. In a large bowl, add the heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, beat the mixture on medium speed until soft peaks form (about 3 to 5 minutes). Set aside.
- Once the gingerbread is cooled, start layering your trifle in a large glass bowl or individual trifle cups. Begin with a layer of gingerbread pieces, covering the bottom completely.
- Next, spoon a layer of vanilla pudding over the gingerbread, smoothing it out evenly. Follow this with a layer of mixed berries, scattering them generously.
- Repeat the layers until you run out of ingredients, ending with a layer of whipped cream on top. For added crunch, sprinkle crushed ginger snap cookies over the whipped cream.
- Cover the trifle with plastic wrap and refrigerate for at least two hours for the flavors to meld.
Notes
For variations, consider using coconut cream for a dairy-free option or gluten-free gingerbread mix for a gluten-free treat.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 24g
- Sodium: 150mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg