Layers upon layers of gingerbread cake with a sugar cookie pudding and homemade whip cream!
This sweet dessert is such a delight to look at and eat. Trifles are fun to make and feed a large crowd which is great too. The ideal way to serve this dessert is in a trifle bowl. They can be found for a fairly good price and will come in handy for decorations when you are not using them for desserts.
My gingerbread cake is very light. I use maple syrup in this recipe, so the flavors blend together nicely with the pudding and whipped cream. This is also fun to make with kiddos, assembling the dessert doesn’t have to look fancy and there really are no wrong ways.
Okay, let’s get started!
Sugar Cookie-Gingerbread Trifle
Layers of Gingerbread cake, sugar cookie pudding ,and sweet homemade whipped cream. It is such a delicious dessert that gets better the next day!
Servings: 8 servings
Equipment
- Trifle bowl
Ingredients
Gingerbread cake
- 2 1/3 cups All-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 3/4 tsp salt
- 1/3 cup granulated sugar
- 1/2 cup shortening
- 3/4 cup hot water
- 1 egg
- 1 cup maple syrup
Sugar Cookie Pudding
- 1 box 5.1 ounce Vanilla Instant pudding mix I use JELLO brand
- 1/3 cup brown sugar
- 1/2 tsp ground cinnamon
- 3 cups milk
Whipped Cream
- 2 cup heavy whipping cream
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
Instructions
Gingerbread cake
- Preheat the oven to 350℉
- Grease a 9x13" pan
- In a medium bowl add the flour, baking soda, cinnamon, salt, and ginger. Stir and set aside.
- in a large bowl or a standing mixer with the whisk attachment add the shortening and sugar. Whisk until fluffy, about 5 minutes.
- Now add the maple syrup and egg. Whisk until combined.
- Add the flour mixture a little at a time, alternating between flour and hot water. Mix well.
- Pour the batter into the baking dish. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool on a baking rack and then cut into 1 inch cubes.
Pudding
- In a bowl add the pudding mixture, brown sugar, and cinnamon. Mix. Now add the 3 cups of milk. Stir well, cover, and refrigerate until ready to use.
Whipped cream
- In a standing mixer with the whisk attachement or using a large bowl with a hand mixer, add 2 cups of heavy whipping cream. Beat the cream until it begins to thicken. Add the sugar and vanilla extract. Beat until stiff peaks form.
Assembly
- Set aside a few gingerbread cubes.
- In the large trifle bowl, layer a 1/3 of the gingerbread, top with a 1/3 of the pudding and whipped cream. Repeat the layers twice. Crumble the left over gingerbread on the top layer of the trifles whipped cream.
- Cover with plastic wrap and refrigerate for at least an hour.
- ENJOY!
