Turn some heads when you show up with our Gingerbread Trifle. Gingerbread Trifle serves up to 15, so everyone has a chance to join in on the fun!
What You Need
Original recipe yields 15 servings
1 pkg. (14.5 oz.) gingerbread mix
2 pkg. (3.4 oz. each) JELL-O Butterscotch Flavor Instant Pudding
1 tsp. each ground cinnamon and ground ginger
1/4 tsp. ground nutmeg
3 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (4 oz.) BAKER'S White Chocolate
6 gingerbread men cookies (3 inch)
1/2 cup JET-PUFFED GINGERBREAD MALLOWS Marshmallows
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Let's Make It
Heat oven to 350°F.
Prepare gingerbread batter as directed on package; spoon into 12 muffin pan cups sprayed with cooking spray.
Bake 25 min. or until toothpick inserted in centers comes out clean. Cool in pan 10 min. Remove to wire rack; cool completely.
Meanwhile, beat pudding mixes, spices and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Refrigerate until ready to use.
Melt chocolate as directed on package. Cut cupcakes horizontally in half. Reserve bottom halves of cupcakes for next step. Spoon melted chocolate into piping bag; use to pipe some of the chocolate into swirl pattern on cupcake tops as shown in photo. Decorate gingerbread cookies and marshmallows with remaining melted chocolate as desired. Refrigerate decorated cupcake tops, cookies and marshmallows until chocolate is firm.
Cut reserved cupcake bottoms into quarters; place half in trifle bowl. Stand single layer of cupcake tops, decorated sides out, along side of trifle bowl. (Depending on size of trifle bowl, some cupcake tops might not fit. Cut into quarters and reserve them for next step.)
Spoon pudding mixture into trifle bowl; top with remaining cupcake bottoms and any unused cupcake tops. Top with remaining COOL WHIP, gingerbread cookies and marshmallows.
Looking for a dessert to serve at a party? Gingerbread and butterscotch make a great flavor combination in this chilled trifle that makes enough to serve a crowd.
This showstopping dessert can be prepared ahead of time. Refrigerate up to 24 hours. Top with decorated gingerbread cookies and marshmallows just before serving.
If you don't have a piping bag, you can instead use a small resealable plastic bag to pipe the melted chocolate onto the ingredients as directed. Spoon melted chocolate into bag, then press out excess air and seal bag. Cut small piece (about 1/8 inch) from one of the bottom corners of bag. Use to pipe the chocolate onto cupcake tops, cookies and marshmallows as directed.
Prepare using JELL-O Vanilla Flavor Instant Pudding, and stirring 3 Tbsp. molasses into the prepared pudding before adding the COOL WHIP.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 7g
Trans Fat 1.5g
Total Carbohydrates 52g
Dietary Fibers 0.6807g
* Percent Daily Values are based on a 2,000 calorie diet.
15 servings, 2/3 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.