1. Preheat your oven to 350 degrees F. Grease a 9x13 baking dish to prevent sticking.
2. In a large mixing bowl, whisk together the spice cake mix, flour, sugar, ginger, cinnamon, nutmeg, and salt. This mixture will become the base of your trifle, so ensure it’s well combined.
3. Add the sour cream, eggs, water, and molasses to the dry ingredients. Mix on medium speed for about one minute until the batter is smooth.
4. Pour the batter into the prepared baking dish and bake for 30 to 40 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
5. Once baked, let the cake cool completely in the dish before assembling the trifle. This step is crucial to keep your layers intact.
6. Meanwhile, prepare the pudding layer. In a large bowl, add the instant vanilla pudding mix and pour in the eggnog. Whisk for about two minutes until it’s thickened. Refrigerate until you’re ready to use it.
7. In another bowl, combine the heavy cream, white sugar, and vanilla extract. Using an electric mixer, whip until stiff peaks form. Be careful not to overwhip, or it may turn grainy.
8. Take 1 cup of the whipped cream and gently fold it into the chilled eggnog pudding. This creates a lighter texture for your pudding layer.
9. Now, it’s time to assemble the trifle. Crumble half of the cooled gingerbread cake into the bottom of a trifle bowl or a large glass bowl.
10. Spread half of the eggnog pudding over the gingerbread crumbs, smoothing it out with a spatula.
11. Next, add half of the whipped cream layer, spreading it evenly over the pudding.
12. Repeat the layers with the remaining gingerbread, pudding, and whipped cream until all ingredients are used up.
13. Cover and refrigerate the trifle for at least 6 hours or overnight. This step allows the flavors to meld together beautifully.
14. When ready to serve, sprinkle the top with fresh raspberries and cookie crumbs for an extra pop of color and texture.
15. Enjoy your stunning Eggnog Gingerbread Trifle! It’s perfect for any festive gathering.
