Real Recipes From Real Home Cooks ®

gingerbread trifle

(2 ratings)
Recipe by
Kim Biegacki
Youngstown, OH

If you love the flavor and the incredibly delicious smell of homemade gingerbread this recipe is a must to try! It is so rich with flavor and incredibly delicious paired with the custard or even lemon pudding which I used instead. I was pleasantly surprised at how many family members came back for seconds on this wonderful dessert. I hope that you will try it out and enjoy a new recipe for you holiday celebration.

(2 ratings)
yield 10 -12 servings
prep time 40 Min
cook time 35 Min
method Refrigerate/Freeze

Ingredients For gingerbread trifle

  • 1/2 c
    butter or margarine, softened
  • 1/2 c
    firmly packed dark brown sugar
  • 1 lg
  • 1 c
  • 2 1/2 c
    all purpose flour
  • 1 Tbsp
    ground ginger
  • 2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
  • 1/4 tsp
    freshly ground pepper
  • 1 c
    hot water
  • 1 1/3 c
  • 2/3 c
    all purpose flour
  • 1/2 tsp
  • 5 c
  • 6 md
    egg yolks, slightly beaten
  • 1 Tbsp
    vanilla extract or dark rum
  • 2 c
    frozen whipped topping, thawed
  • 4
    (1.4-ounce) english toffee-flavored candy bars, coarsely chopped

How To Make gingerbread trifle

  • 1
    Beat butter at medium speed of an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add egg and molasses, mixing well.
  • 2
    Combine flour and next 5 ingredients; add to butter mixture alternately with water, beginning and ending with flour mixture. Beat at low speed after each addition until blended. Pour batter into a greased 13" X 9" pan.
  • 3
    Bake at 350 degrees for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. (Forgot to take a pic; will add next time I make this)
  • 4
    For custard: Combine first 3 ingredients in a large heavy saucepan; whisk in milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Gradually stir about 1/4 of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly, 3 minutes. Remove from heat; add vanilla. Cool to room temperature. Assemble trifle, or cover and chill custard until ready for assembly. Yields: 5 cups.
  • 5
    Cut gingerbread into cubes. Arrange one-third of gingerbread cubes in a 3-quart trifle bowl; top with 1/3 of custard. Repeat layers twice, ending with custard. Cover and chill under ready to serve. Before serving, spread whipped topping over trifle. Sprinkle with chopped candy bars. Yield: 10 -12 servings.
  • 6
    A scoop of trifle for dessert.