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Classic Festive Gingerbread Trifle with Cream Cheese Layers

Close-up of a beautiful gingerbread trifle featuring layers of brown cake cubes, white cream, and a crumb topping.
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Create a stunning holiday centerpiece with this easy Gingerbread Trifle. It features layers of spiced gingerbread cake, rich cream cheese filling, and whipped topping for a perfect festive dessert.

Ingredients

Scale
  • 1 (15.25 ounce) box gingerbread cake mix
  • Ingredients required for cake mix preparation (eggs, oil, water)
  • 1 cup cold milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1 teaspoon ground cinnamon, for garnish
  • 1 cup crushed gingersnap cookies, for garnish

Instructions

  1. Prepare the gingerbread cake according to package directions using a 9×13 inch pan. Let the cake cool completely. Once cool, cut the cake into 1-inch cubes.
  2. Prepare the instant vanilla pudding according to package directions using the cold milk. Let the pudding set for 5 minutes, then set aside.
  3. In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy.
  4. In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. This is your cream cheese layer.
  5. To assemble the trifle, use a large, clear glass trifle bowl. Place one-third of the gingerbread cubes in the bottom of the bowl.
  6. Spoon half of the prepared vanilla pudding evenly over the gingerbread layer.
  7. Spread half of the cream cheese mixture over the pudding layer.
  8. Repeat the layers: add another third of the gingerbread cubes, the remaining vanilla pudding, and the remaining cream cheese mixture.
  9. Top the trifle with the final layer of gingerbread cubes.
  10. Cover the trifle and chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the cake to soften.
  11. Before serving, garnish the top with crushed gingersnap cookies and a light dusting of ground cinnamon.

Notes

  • You can make this dessert ahead of time; chilling overnight improves the texture as the cake absorbs moisture.
  • For an extra festive touch, use store-bought gingerbread cookies instead of cake for a layer, or alternate between cake cubes and cookie crumbs.
  • If you want a richer cream layer, substitute half of the heavy whipping cream with chilled, softened cream cheese.

Nutrition

Find it online: https://cookingzenith.com/gingerbread-trifle-recipe-easy-holiday-sweet/