Add an easy gingerbread trifle recipe to your Christmas menu this year. The layered dessert is a true holiday favorite and makes a change from the classic English dessert usually prepared with cake, jello and sprinkles-topped whipped cream. Made with cake and pudding layers as well as vanilla and caramel flavours and an indulgent splash of brandyChristmas, dessert fans will adore this delicious gingerbread trifle.
1 cake, gingerbread flavour, 9×13
4 Cups milk
2 Packages vanilla pudding mix, 8 Ounce packages
½ Cup caramel sauce
3 tablespoons brandy, liquor
¼ teaspoon salt
3 ½ Cups heavy cream
1 Cup marshmallow fluff
½ Cup
1 Teaspoon
1 Cup toffee bits, I used Heath Bits O Brickle
3 Tablespoons sprinkles, Gingerbread themed for garnish
4 Cups milk
2 Packages vanilla pudding mix, 8 Ounce packages
½ Cup caramel sauce
3 tablespoons brandy, liquor
¼ teaspoon salt
3 ½ Cups heavy cream
1 Cup marshmallow fluff
½ Cup
1 Teaspoon
1 Cup toffee bits, I used Heath Bits O Brickle
3 Tablespoons sprinkles, Gingerbread themed for garnish
- Slice the gingerbread cake into 1-inch pieces. Set aside.
- In a large mixing bowl mix together the milk and pudding mixes.
- Whisk until smooth. Set aside
- In a small bowl mix together the caramel sauce and the brandy, whisk until combined.
- Using a stand mixer or an electric mixer whip the heavy cream, powdered sugar, marshmallow fluff, and vanilla to stiff peaks.
- Fill a piping bag with a large open star tip with approximately 1 and 1/2 cups of the whipped cream.
- Set in the fridge for later, keeping the remaining whipped cream on the counter as you will use it momentarily.
- Spoon a very thin layer of the pudding into the bottom of a 4 quart trifle dish.
- On top of the pudding layer a third of the gingerbread cake pieces.
- Drizzle a third of the caramel mixture on top of the gingerbread cake pieces in the trifle dish.
- Spoon a third of the whipped cream onto the top of the cake pieces.
- Sprinkle a third of the toffee pieces onto the whipped cream.
- Spoon a third of the remaining pudding mixture onto the top of the toffee and whipped cream.
- Continue layering until you have used all of the ingredients.
- Let the trifle sit for at least 2 hours, but up to 24 hours.
- When ready to serve, take the trifle and piping bag of whipped cream out of the refrigerator.
- Pipe swirls of whipped cream around the outside edge of the trifle.
- Sprinkle the whipped cream with Christmas themed sprinkles.
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