This Eggnog Trifle is a stunning, beautiful and delicious dessert to make for the holidays. It transforms classic eggnog into a spectacular dish comprised of pound cake, vanilla wafers, an eggnog filling and whipped cream. It is sure to be a crowd pleaser wherever it goes this holiday season.
‘Tis the season for eggnog and some of us are probably loving that more than others. I tend to find myself on team “hates eggnog”. HOWEVER, even though I can’t drink the stuff straight out of a glass, I have come to find that I absolutely LOVE eggnog baked into things and in desserts.
This Eggnog Trifle is truly a show stopper. When I made this recently it received countless rave reviews and several people asking for the recipe. It is pretty simple to throw together and screams “Happy Holidays” with every bite :)
When I transfer pies or trifles or any dessert that requires whipped cream on top, I sometimes opt for a stabilized whipped cream. It holds its shape versus “melting down” and not looking so “whipped” any longer. Ever wonder how all those delicious bakeries and pie shops get their whipped cream piped so pretty and that it holds its shape? This is how. I have included both recipes, for regular whipped cream and for stabilized whipped cream for you to choose how you’d like to serve it. Either way, this trifle is delicious and a MUST MAKE this holiday season!
- 1 pound cake, I use Sara Lee and cut into ½ inch cubes
- 3 cups Nilla miniature wafers
- 2 cups eggnog
- 1 (5.1 ounce) instant vanilla pudding
- 2 cups heavy whipping cream
- ¼ cup sugar
- 3 cups whipping cream
- 1 cup powdered sugar
- ¼ cup water
- 3 teaspoons unflavored gelatin
- 3 cups heavy whipping cream
- 1 cup powdered sugar
- 1 teaspoon vanilla
- In a large mixing bowl beat eggnog and vanilla instant pudding until smooth, about 4 minutes. Set in refrigerator.
- In a medium bowl beat whipping cream until stiff peaks form.
- Fold in the whipping cream to the pudding mixture.
- Set aside.
- Beat until stiff peaks form.
- Set Aside.
- Place water in a glass bowl and sprinkle gelatin over the top.
- Let it sit for 2 minutes.
- Microwave gelatin for 20 seconds and stir until the gelatin is dissolved.
- While it cools beat whipping cream, powdered sugar and vanilla together until soft peaks form.
- Add in cooled, but not set gelatin mixture and beat until stiff peaks form.
- Place half of the cake on the bottom of trifle bowl.
- Spread half of the filling over the cake.
- Sprinkle Nilla wafer cookies over the filling.
- Pipe or spread whipping cream over the cookies.
- Repeat the order.
- Top with whipped cream or Stabilized whipped cream by piping however you would like.
- 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.