Eggnog Trifle
Author: Nikki
  • 1 pound cake, I use Sara Lee and cut into ½ inch cubes
  • 3 cups Nilla miniature wafers
Eggnog filling
  • 2 cups eggnog
  • 1 (5.1 ounce) instant vanilla pudding
  • 2 cups heavy whipping cream
  • ¼ cup sugar
Whipped cream
  • 3 cups whipping cream
  • 1 cup powdered sugar
Stabilized whipped cream (optional)
  • ¼ cup water
  • 3 teaspoons unflavored gelatin
  • 3 cups heavy whipping cream
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
Eggnog Filling
  1. In a large mixing bowl beat eggnog and vanilla instant pudding until smooth, about 4 minutes. Set in refrigerator.
  2. In a medium bowl beat whipping cream until stiff peaks form.
  3. Fold in the whipping cream to the pudding mixture.
  4. Set aside.
Whipped Cream
  1. Beat until stiff peaks form.
  2. Set Aside.
Stabilized Whipped Cream (optional)
  1. Place water in a glass bowl and sprinkle gelatin over the top.
  2. Let it sit for 2 minutes.
  3. Microwave gelatin for 20 seconds and stir until the gelatin is dissolved.
  4. While it cools beat whipping cream, powdered sugar and vanilla together until soft peaks form.
  5. Add in cooled, but not set gelatin mixture and beat until stiff peaks form.
  1. Place half of the cake on the bottom of trifle bowl.
  2. Spread half of the filling over the cake.
  3. Sprinkle Nilla wafer cookies over the filling.
  4. Pipe or spread whipping cream over the cookies.
  5. Repeat the order.
  6. Top with whipped cream or Stabilized whipped cream by piping however you would like.
  7. Note: I like to pipe the final layer of whipping cream over the top, that is why I use the stabilized whipping cream, but you can totally use the regular whipping cream recipe if you would like, that is why I included both.
Recipe by Chef in Training at