Eggnog Gingersnap Trifles – A seasonal delight! Whipped topping and nutmeg cap creamy eggnog filling layered between crushed gingersnap cookies.
We’re wrapping up the Christmas season and heading into the new year in just a few short days. 2018 is right around the corner, and I can’t think of a better way to celebrate than with these super easy but amazingly delicious Eggnog Gingersnap Trifles!
It’s hard to believe that 2017 is about to be a thing of the past! I’ve been off work this week, and it’s been so wonderful to take a break from the everyday. That doesn’t mean I haven’t been busy, though. Plenty to get done around the house, and the holiday celebrations didn’t end on Christmas!
That’s why I love the simplicity of these Eggnog Gingersnap Trifles! We’re all pressed for time during the holidays, and hosting get-togethers (especially those of the last-minute variety!) can be a little stressful. Serving dessert shouldn’t add to your stress!
I have no doubt that Eggnog Gingersnap Trifles are going to become one of your go-to holiday desserts. If you can make pudding and crush up cookies, you will knock the socks off your guests with this dessert!
You’ll start with crushed gingersnap cookies. I’m sure you’ve already made Granny’s Gingersnaps (wink, wink), so definitely use them in this recipe. If for some crazy reason you haven’t made Granny’s Gingersnaps, you also could go with store-bought gingersnaps. Either will work.
The luscious, creamy filling is just vanilla pudding made with eggnog instead of milk. I added some rum extract, too, so the filling tastes a bit more authentically eggnog.
Top all of that with another layer of crushed gingersnaps, some Cool Whip, and a dash of nutmeg, and dessert is done! You can move on to the next holiday hosting emergency knowing you’ve got the most important part of the meal covered!
I shared these Eggnog Gingersnap Trifles with my family on Christmas, and they were a hit! My mom commented on how surprisingly light the dessert is – always a plus after a large holiday meal!
After sharing Mint Chocolate Chip Cookie Trifles earlier this year, I was hooked on how easy and quick trifles are to whip up. You can’t ask for more than an impressive dessert that doesn’t take half a day to make!
On a bittersweet note, this Eggnog Gingersnap Trifles recipe is not just my last post of 2017, but it’s the last new recipe I’ll be posting for the foreseeable future. I’ve decided to take a break from Worth Whisking. . .for how long, I don’t know.
I plan to keep the site up and running, though, so don’t worry about not being to access your fave recipes! Next week, look for a post rounding up the all-time most popular recipes in Worth Whisking’s 3+ year run. Maybe you’ll find a new-to-you favorite!
In the meantime, enjoy these Eggnog Gingersnap Trifles as you continue to celebrate the holiday season with friends and family!
- 2 cups crushed gingersnap cookies, divided
- 1 package instant vanilla pudding, 5.1-ounce
- 3 cups eggnog
- ½ teaspoon rum extract, optional
- 1 8-ounce Cool Whip thawed, divided
- Ground nutmeg for garnish
Prepare pudding according to package directions, but substitute eggnog for milk and add rum extract if using.
Divide one half of the crushed cookies evenly among six small trifle dishes. (This will be about 2 tablespoons of crushed cookies in each dish.)
Divide the eggnog pudding mixture evenly among the six dishes to top the first cookie layer.
Divide the remaining crushed cookies among the trifle dishes to top the eggnog pudding layer.
Divide the Cool Whip evenly among the trifle dishes and then sprinkle with ground nutmeg.
Serve immediately, or loosely cover and refrigerate up to one day.