Best 2 Holiday Gingerbread Trifle Recipes
**Experience the Delightful Symphony of Holiday Flavors with Gingerbread Trifle**
As the holiday season approaches, embrace the joyous spirit of baking and indulge in the exquisite creation of a Gingerbread Trifle. This multi-layered dessert is a captivating symphony of textures and flavors, combining the warmth of gingerbread with the velvety smoothness of custard and whipped cream. Each spoonful offers a delightful journey through a medley of spices, the tanginess of cranberries, and the subtle sweetness of brown sugar.
**Gingerbread Trifle: A Culinary Masterpiece**
- **Gingerbread Trifle:** Dive into the classic holiday dessert, an enchanting combination of gingerbread cake, creamy custard, and whipped cream, topped with a sprinkle of festive cranberries.
- **Gingerbread Trifle with Salted Caramel:** Elevate the classic trifle with a drizzle of salted caramel sauce, adding a layer of richness and a touch of salty-sweet decadence to every bite.
- **Gingerbread Trifle with Poached Pears:** Introduce a touch of elegance with poached pears, their tender texture and subtle sweetness harmonizing perfectly with the spicy gingerbread and creamy custard.
- **Gingerbread Trifle with Chocolate Ganache:** Indulge in a chocolate lover's paradise with a layer of rich chocolate ganache, creating a luxurious contrast to the light and fluffy custard.
- **Gingerbread Trifle with Eggnog Custard:** Embrace the holiday spirit with a creamy eggnog custard, infusing each spoonful with the comforting flavors of the season.
Each recipe offers a unique twist on the classic Gingerbread Trifle, showcasing the versatility of this beloved dessert. Whether you prefer the timeless charm of the original or desire a touch of creative flair, these variations guarantee an unforgettable holiday treat.
HOLIDAY PUMPKIN-GINGERBREAD TRIFLE
Treat your holiday party guests to layers of gingerbread, butterscotch-pumpkin filling, gingersnap cookies and creamy whipped topping.
Provided by By Arlene Cummings
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 10
Steps:
- Bake and cool gingerbread as directed on box.
- Meanwhile, in medium bowl, beat pumpkin, condensed milk, pudding mix, brown sugar, pumpkin pie spice, cinnamon and milk with whisk 1 to 2 minutes or until mixture is smooth and thickened; set aside.
- Cut gingerbread into 2- to 3-inch cubes. In trifle bowl or large clear glass bowl, layer half of gingerbread.
- Reserve 12 cookies and some of the whipped topping for garnish. Crumble 5 cookies over gingerbread layer. Spread about half of remaining whipped topping over cookies. Top with half of pumpkin mixture. Repeat layers. Crumble 2 remaining cookies over top. Garnish top with reserved whipped topping and whole cookies.
- Cover with plastic wrap; refrigerate 1 to 2 hours before serving.
Nutrition Facts : ServingSize 1 Serving
HOLIDAY GINGERBREAD TRIFLE
My husband and I both enjoy this delicious dessert during the winter holidays, but we lighten it up by using Splenda Brown Sugar Blend and Lite Cool Whip. -Eileen Ballance, Norfolk, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 18 servings.
Number Of Ingredients 24
Steps:
- In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat. In a large bowl, combine the pumpkin, brown sugar, cinnamon, ginger, 1/2 teaspoon vanilla, nutmeg, salt and gelatin mixture., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining vanilla; beat until soft peaks form. Fold 4 cups whipped cream into pumpkin mixture. Cover and refrigerate while preparing cake. Refrigerate remaining whipped cream., For gingerbread, in a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg, then molasses. Combine the flour, ginger, baking soda, cinnamon and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Beat in hot water., Transfer to a greased and floured 13x9-in. baking pan. Bake at 350° for 22-26 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into cubes., In a 5-qt. trifle bowl or glass serving bowl, layer 4 cups gingerbread cubes, half of the pumpkin mixture and half of the whipped cream. Repeat with remaining gingerbread and pumpkin. Cover and refrigerate for at least 4 hours., Just before serving, spread remaining whipped cream over pumpkin mixture. Carefully arrange remaining gingerbread around edge of bowl; sprinkle with crystallized ginger.
Nutrition Facts :
Tips:
- Use fresh gingerbread cookies for the best flavor and texture.
- If you don't have time to make your own gingerbread cookies, you can use store-bought cookies.
- Be sure to chill the trifle for at least 4 hours before serving, this will allow the flavors to meld and the trifle to set.
- Garnish the trifle with whipped cream, gingerbread crumbs, or candy canes before serving.
- Serve the trifle cold or at room temperature.
Conclusion:
This holiday gingerbread trifle is a delicious and festive dessert that is perfect for any holiday gathering. It is easy to make and can be made ahead of time, making it a great option for busy hosts. The combination of gingerbread, whipped cream, and pudding makes this trifle a crowd-pleaser that is sure to be a hit.
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