Ahh – Trifles! There’s just something so special about these versatile desserts. We love the combination of different textures and unique flavors each and every one has to offer. It’s a dessert you can get creative with – adding in your favorite flavors or trying completely new ones. For the holidays, we came up with this Gingerbread Trifle recipe – delicious as it is beautiful. The lush layers of spice cake, pudding, and light and lemony mousse are only outdone by the Santa Gingerbread cookies that are the centerpiece of the dessert.
We used our St. Nicholas with Christmas Tree springerle cookie mold to make the gingerbread cookies around the inside of our trifle. Our custom cookie cutter designed specifically for this mold, made cutting out our cookies super fast and easy!
The holidays are such a busy time of year, and we are always looking for ways to save time and get things done efficiently. Here’s another reason why we love this Gingerbread Trifle Recipe: you get two desserts in one! Our Gingerbread cookie recipe makes enough cookies for the Gingerbread Trifle and there’s plenty more left over for a festive cookie platter. Serve them both at a large party, or take them to two separate gatherings. It’s a win-win!
We kept with our Santa theme for our cookie platter. We used our St. Nicholas with Christmas Tree springerle cookie mold that we used for our trifle, and we also used our Little Santa Claus with Tree and our Forester with Christmas Tree springerle cookie molds.
- 1 cup light brown sugar (packed)
- 2 sticks unsalted butter, softened
- 2 eggs
- 2 tsp. pure vanilla extract
- ¾ cup of molasses
- 5 1/2 or 6 cups of all-purpose flour
- ¼ tsp. salt
- ½ tsp. baking soda
- 1 tablespoon of ginger
- 1 ½ tsp. cloves
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- Boxed Spice Cake Mix
- 2 boxes of Instant Vanilla Pudding (3.4 oz each)
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 Tablespoon instant lemon pudding
- Zest from one fresh lemon
- Preheat oven to 350°. In a medium bowl, whisk the flour, salt, baking soda, ginger, cloves, cinnamon, and nutmeg and set aside.
- With a KitchenAid or hand mixer, cream the butter and sugar together until light in color and creamy. Add eggs one at a time beating well between each one.
- Add the molasses and the vanilla extract and mix well.
- Gradually add the dry ingredients one cup at a time until all is combined and mixed well.
- Roll the dough out to 3/8 inch thick.
- Dust the surface of your dough with flour. (There is no need to dust the mold.)
- Press the mold into the dough just far enough to fill the mold cavity. Remove your mold and cut out the impression.
- Place your cookie on a cookie sheet lined with parchment paper.
- Place sheet of molded cookies in refrigerator. Chill for at least ½ hour.
- Take your cookies out of the refrigerator and immediately place them in your preheated 350°oven. Bake for 8-10 minutes. (Oven times may vary so keep an eye on them.)
- Bake a 9x13 spice cake following the direction on the box. Cool. Cut into 1-inch squares.
- Make pudding following directions on box.
- Combine all ingredients in a large mixing bowl. Using a whisk attachment, beat all ingredients on high until light and fluffy and soft peaks form.
- Add a layer of spice cake to the bottom of your trifle dish. Place your gingerbread cookies around the edge of the bowl, carefully pressing into the cake for support.
- Add a layer of vanilla pudding and a layer of lemon mousse.
- Repeat layers of spice cake, vanilla pudding, and lemon mousse.
- Sometimes when using a recipe with butter, a residue builds up on the mold. Wash the mold in warm soapy water about every 12 impressions. This will ensure that your images remain as sharp as possible.