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Eggnog-Gingersnap Trifle
Recipes
Eggnog-Gingersnap Trifle
12 servings
1 hour, 45 minutes total (Active 20 minutes)

Ingredients

  • 16 oz frozen whipped topping
  • 1 (16 oz) frozen pound cake
  • 1 (5.1 oz) package instant vanilla pudding mix
  • 3 cups eggnog
  • 15 gingersnap cookies
  • ¼ cup praline pecans

Steps

    1. Set whipped topping and pound cake out to thaw. (Slice pound cake to promote quick thawing.) Whisk pudding mix and eggnog 2 minutes or until well blended; cover and chill 30 minutes to thicken.
    2. Crumble cake (4 cups). Crush cookies; reserve 2 tablespoons. Chop pecans.
    3. Assemble trifle in this order: one-half each cake crumbs, remaining cookie crumbs, pudding, and whipped topping. Repeat layers.
    4. Top with pecans and remaining 2 tablespoons cookie crumbs. Chill 1 hour (or overnight). Serve.

    Chef's Tip: If eggnog is not available, substitute 3 cups half-and-half plus 2 teaspoons each rum extract and grated nutmeg.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per 1⁄12 recipe serving: Calories 460, Total Fat 23g, Sat Fat 11g, Trans Fat 0g, Chol 65mg, Sodium 370mg, Total Carb 60g, Fiber 0g, Total Sugar 40g, (Incl. 33g Added Sugars), Protein 5g, Vitamin D 10%, Calc 8%, Iron 6%, Potassium 4%