This Christmas Gingerbread Trifle is one of those holiday desserts that looks fancy but is actually super easy to make.
It’s creamy, cozy, full of holiday spice, and honestly—so fun to build.
Think layers of soft gingerbread cake, vanilla pudding, whipped cream, and crushed gingersnaps.
Every spoonful is packed with different textures and flavors.
It’s perfect for Christmas dinner or a holiday party centerpiece.
Why I Love This Recipe
This trifle has been my go-to Christmas dessert for the last five years. It all started when I wanted something that wasn’t pie, still felt special, and could feed a crowd without much stress. The first year I brought it to my family’s Christmas Eve dinner, everyone went back for seconds. It’s now a tradition. Here’s why:
- Make-ahead friendly – actually tastes better after a few hours in the fridge
- No need to bake from scratch – boxed mix and store-bought pudding work perfectly
- Looks beautiful on the table
- Easy to double or triple for bigger groups
What You’ll Need
- 1 box gingerbread cake mix (14.5 oz)
- Ingredients called for on box (usually water, egg, oil)
- 2 boxes instant vanilla pudding mix (3.4 oz each)
- 4 cups cold whole milk
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tub whipped topping (8 oz, thawed)
- 1/2 cup crushed gingersnap cookies
- Optional: extra whipped topping, cinnamon sticks, or holiday sprinkles for garnish
Pro Tips
- Let the gingerbread cake fully cool before cubing it, or it’ll get soggy fast.
- Use clear bowls or glasses so you can see all the pretty layers.
- Make it a few hours ahead—the flavors blend together even better.
- You can freeze extra gingerbread cake for later trifle fun.
- Add some crushed candy canes for a peppermint twist.
Tools You’ll Need
- Mixing bowls
- Electric mixer or whisk
- 9×13 baking dish
- Measuring cups and spoons
- Spatula
- Whisk
- Trifle bowl or large glass bowl
- Spoon or scoop for layering
Substitutions and Variations
- Use homemade gingerbread cake if you want to bake from scratch.
- Swap vanilla pudding for cream cheese pudding or white chocolate flavor.
- Add thin layers of caramel sauce between cake and pudding for extra richness.
- Use real whipped cream instead of the tub—about 2 cups whipped stiff.
- Add chopped pears or apples in the pudding layer for more texture.
Make Ahead Tips
You can make the full trifle up to 24 hours ahead—just keep it in the fridge, covered tightly with plastic wrap. Wait to garnish the top until right before serving so it stays fluffy and crisp.
Servings and Time
Servings: 10-12
Total Time: 1 hour (plus chilling time)
Macros (Per Serving – Approximate)
- Calories: 310
- Protein: 4g
- Carbs: 42g
- Fat: 14g
- Fiber: 1g
- Sugar: 26g
Why This Recipe Works (Quick Science)
This trifle works so well because of contrast and balance. The dense gingerbread cake absorbs just enough moisture from the pudding without turning mushy. The whipped topping adds airiness and sweetness, while crushed gingersnaps bring crunch. Layering it lets the flavors blend together beautifully, almost like a chilled spiced bread pudding, but prettier.
Common Mistakes
- Layering too soon: The cake needs to cool first.
- Overmixing pudding: It should be smooth but not whipped.
- Not crushing gingersnaps small enough: Big chunks won’t layer well.
- Serving too soon: It needs at least 1 hour in the fridge to set properly.
What to Serve With
- Hot apple cider or mulled wine
- A cheese board with nuts and fruit
- Roasted ham or turkey for a full holiday meal
- A warm espresso or spiced tea after dessert
FAQ
Can I use fresh whipped cream instead of whipped topping?
Yes! Whip 1 cup of heavy cream with 2 tbsp sugar until stiff peaks form.
Can I make this gluten-free?
Yes, just use a gluten-free gingerbread cake mix and check your pudding and gingersnaps.
How long does it last?
It’s best within 2 days. After that, the cake gets too soft.
How to Make Christmas Gingerbread Trifle
Step 1: Bake the Gingerbread Cake
Mix 1 box gingerbread cake mix with water, oil, and egg (follow box instructions). Pour into a greased 9×13 baking dish. Bake according to package (usually 350°F for 30–35 mins). Let cool completely.
Step 2: Prepare the Pudding
In a large bowl, whisk together 2 boxes vanilla pudding mix, 4 cups cold whole milk, 1 tsp ground cinnamon, and 1/4 tsp ground nutmeg. Whisk until smooth and thickened, about 2 minutes.
Step 3: Cube the Cake
Once the cake is fully cooled, cut it into 1-inch cubes.
Step 4: Start Layering
Place a layer of cake cubes in the bottom of your trifle bowl. Top with 1/3 of the pudding mixture, then a layer of whipped topping (about 1/3 of the tub). Repeat layers until you’re out of ingredients. End with whipped topping on top.
Step 5: Add Toppings
Sprinkle 1/2 cup crushed gingersnap cookies over the top. Add cinnamon sticks or holiday sprinkles if using.
Step 6: Chill and Serve
Refrigerate for at least 1 hour before serving. Use a large spoon to scoop into bowls.
Leftovers & Storage
Store leftovers covered in the fridge for up to 2 days. The cake will get softer over time but still tastes great. Not freezer-friendly once assembled.
Wrap-Up
This Christmas Gingerbread Trifle is the kind of dessert that brings everyone to the table smiling. It’s cozy, spiced, creamy, and just festive enough to make the holidays feel extra special. If you make it, I’d love to hear how it turned out—drop a comment below and tell me what you thought or if you tried a twist!
