Gingerbread Trifle (Gluten Free Option!)
This stunning gingerbread trifle features spiced gingerbread cake, homemade vanilla pudding, chopped English toffee and whipped cream. It’s the ultimate dessert for a special occasion or the holidays, and it can be completely made ahead. You’ll need to start by making a batch of Gingerbread Cake and Vanilla Pudding (they can be made up to 2 days in advance). The trifle is easy to assemble, and you can use either eight 12-ounce glasses/bowls or a trifle dish. Be sure to refrigerate the trifle for at least 6 hours (or overnight) to allow the flavors to meld.
Servings: 8 -10 people
Ingredients
Gingerbread and pudding
- 1 batch Gingerbread Cake (recipe link in header)
- 1 batch Vanilla Pudding (recipe link in header)
Whipped Cream and topping
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- ½ cup coarsely chopped English toffee (such as Heath Bars)
Instructions
Make the gingerbread and pudding
- Make a batch of gingerbread and pudding. Let the gingerbread cool completely. Also, take note that the pudding will need to chill for 2 hours to set. You can make both up to 2 days in advance.
Make the whipped cream
- In a large bowl, combine the heavy cream and vanilla extract. Using hand beaters, beat the cream to medium peaks.
Assemble the trifle
- Cut the gingerbread into 1-inch cubes. Arrange half of the cake cubes in the bottom of a trifle dish or in individual glasses or bowls (I use eight 12-ounce glasses). Spread half of the pudding over top, along with half of the whipped cream and half of the chopped toffee. Arrange the remaining cake over top, followed by the rest of the pudding and whipped cream. Garnish with the remaining toffee.
Refrigerate
- Cover the trifle and refrigerate for 6 hours or overnight before serving.
Notes
Do Ahead: The gingerbread and pudding can be made up to 2 days in advance. The trifle can be made up to 1 day in advance.
Tips:
- You can make the Gingerbread Cake and Vanilla Pudding for this trifle up to 2 days ahead, making the trifle assembly quick and easy.
- The trifle can be made in individual glasses or in a trifle dish, depending on what you have.
- Refrigerating the trifle for at least 6 hours (or overnight) allows the flavors to meld.
- Shards of chocolate toffee lend fantastic crunch to this trifle—don’t omit them. You can use a classic toffee or Heath Bars.
- Check out these other Holiday Recipes!