Gingerbread Trifle 14 ServingsPrep: 45 min. + chilling Ingredients • 1 package (14-1/2 ounces) gingerbread cake/cookie mix • 2 cups cold 2% milk • 2 cups cold eggnog • 2 packages (3.4 ounces each) instant French vanilla pudding mix • 1 package (5 ounces) gingerbread man cookies • 1 carton (16 ounces) frozen whipped topping, thawed Directions • Prepare and bake cake mix according to package directions, using a • 9-in.-square baking pan. Cool completely on a wire rack. Cut into • 1-in. cubes. • • In a large bowl, whisk milk, eggnog and pudding mix 2 minutes. Let • stand 2 minutes or until soft-set. • Arrange nine cookies around sides of a 4-qt. glass bowl, using a • third of the cake cubes to stand cookies upright. Top with a third • of the pudding and whipped topping. Repeat layers. Top with • remaining cake, pudding and whipped topping. Refrigerate, covered, 4 • hours or overnight. • Just before serving, top with remaining cookies. Yield: 14 servings.
Posted on: Fri, 05 Dec 2014 17:54:19 +0000
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