Gingerbread Trifle
Recipe courtesy of the ALDI Test Kitchen
Ingredients
- 1 package Baker’s Corner Vanilla Pudding 3.4 ounces
- 1 3/4 cups Specially Selected Premium Eggnog
- 1/2 teaspoon Stonemill Pumpkin Pie Spice
- 7 ounces Café Bistro Soft Gingerbread crumbled, divided
- 1 1/4 cups Friendly Farms Whipped Topping divided
- 1 cup Berryhill Apple Butter divided
- 2 teaspoons Stonemill Ground Cinnamon
Instructions
- Whisk vanilla pudding mix and eggnog. Add pumpkin pie spice and beat 2 minutes. Chill in refrigerator 10 minutes.
- In large glass bowl, layer one-third of gingerbread cookies, one-third of pudding, one-third of whipped topping and 1/2 cup apple butter; repeat two more times.
- The third layer will end with whipped topping. Garnish with cinnamon.
- Chill in refrigerator 2 hours.
- Pair each serving with glass of Landshut Riesling.