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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!
Prep Time10 minutes
Cook Time30 minutes
Chill time1 hour
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: American, English
Keyword: desserts, easy desserts, gingerbread, gingerbread cake, pudding, sugar cookie, sugar cookie pudding, sugar cookie trifle, trifle
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!