About this recipe: This is a fantastic trifle to be served during Christmastime. Crumbled ginger cake is layered with an eggnog-flavoured vanilla dessert and whipped cream, then sprinkled with dried cranberries and ginger nuts.
I made this for Christmas dinner; it was fantastic! I modified by doubling pudding mixture, and adding nutmeg and cinammon to the whip cream. Also, I couldn't find a gingerbread cake mix so I used a spice cake, and added ground ginger and molasses to it and it tasted just like gingerbread. I also made a praline and crumbled it-anyone that wanted it added some on top of thier trifle. Don't add it before or it won't be crunchy! It was a great addition with a bit of crunch. Definitely will make this one again! - 28 Dec 2009 (Review from Allrecipes US | Canada)
I am not great with guessing volume - so I measured. For presentation this recipe requires a 10 cup bowl to fill to the brim. - 24 Dec 2009 (Review from Allrecipes US | Canada)
I used light eggnog and Cool Whip for this and we absolutely loved it! I also garnished this with a row of gingersnap cookies around the edge right before serving. It looked really pretty, plus it was delicious. - 05 Jan 2011 (Review from Allrecipes US | Canada)