Creamy pudding, gingersnap cookies and fluffy whipped topping make up the layers in this delicious Egg Nog Trifle. It’s the ultimate Christmas dessert!
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This post is sponsored by AE Dairy,
but all opinions and text are my own!
This holiday season, I’ve got so much to be thankful for. My health, my family (of four!), our new house near the farm and this hobby I’ve been able to turn into a career. Like really, how cool is that?!
Living in a small, rural community might not be everyone’s cup of tea, but there’s something about it that is so special and truly feels like home. And although some consider Iowa a “fly over state,” I’d disagree with them whole-heartedly.
I love being able to support local businesses and one of them is Anderson Erickson Dairy (AE Dairy), nestled in the outskirts of Des Moines. AE Dairy is family-owned and has been in business since 1930, using milk from dairy farms around the state. There are many reasons to love AE Dairy, but most of all, their products are DELICIOUS!!
Why AE Dairy Egg Nog?
First and foremost, AE Dairy has high quality standards that you can taste. Their products are ones that you can count on to be delicious each and every time, whether it's egg nog, yogurt, chocolate milk and everything in between.
And with my food science background, it's been really fun to learn about how important innovation is to their business. They go above and beyond to create fantastic products and fun new flavors. (Cinnamon Shortbread Egg Nog, anyone?!!) Their new products take months and months (sometimes years!) to perfect and they make it well worth the wait!
Lastly, AE Dairy gives back to the community in huge ways. They have been donating to the Food Bank of Iowa for over 35 years - a food bank I've personally volunteered at and have learned to really appreciate. From product donations to supporting community events, AE Dairy is a company that gives back and that's something I think we can all stand behind!
Ingredients Needed
- Cream Cheese - You'll need two of the 8 oz bricks of cream cheese. You can use the regular or the ⅓ less fat cream cheese.
- AE Dairy Low-Fat Egg Nog Yogurt - If you can't find egg nog yogurt, vanilla will work great, too.
- Milk - I used 2%, but any will do!
- AE Dairy Classic Egg Nog - See notes below on variations!
- Vanilla Pudding Mix - Be sure to grab the large box of instant pudding mix. You can use vanilla, cheesecake, or white chocolate!
- AE Dairy Heavy Whipping Cream + Powdered Sugar + Vanilla - Nothing beats a homemade whipped topping!! However, you can use either one large tub or two of the small 8 oz tubs. Just be sure to thaw out ahead of time!
- Gingersnap Cookies - I used a mix of gingerbread cookies and gingersnaps. I love the look of the gingerbread cookies as it looks just that much more festive! 🙂
VIDEO: How to Make Egg Nog Trifle
Recipe Notes
Don't have a trifle dish? No worries. Any large bowl will work!
How to store leftovers? Due to the dairy in this dessert, it will need to be refrigerated. As it sets, the cookies will soften (and personally, I love that!). You can store it in the fridge for up to 5 days.
Can I make a smaller batch? Absolutely. Simply half the recipe - amounts are listed in the notes at the bottom of the recipe card.
Can't find the right cookies? I always find gingersnap cookies in the cookies/crackers aisle at the grocery store. If you want to add some gingerbread men (like I did in my photos), you might be able to find them in the section with the Little Debbie & Hostess snacks. And if you can't find them, but are adamant you want gingerbread men, I've got a recipe you can use!
Variations
One thing I love about this recipe is the different variations you can do with it. And with AE Dairy’s Egg Nog product line, it’ll be so fun to change it up from time to time!
Different Flavors! Try it with Cinnamon Shortbread Egg Nog or Harvest Pumpkin Egg Nog!
Lighten it up! Use Mimi’s Milk Nog (half classic egg nog and half milk), light cream cheese, sugar-free pudding mix and light whipped topping
Make ‘em mini! Make individual trifles in little cups or mason jars
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Follow along on Pinterest, Instagram and Facebook so you never miss a recipe!! And as always, thank you for following along with my blog, making my recipes, liking and sharing on social media and any other way you support Dance Around the Kitchen! -Kelsey
Egg Nog Trifle
Ingredients
- 2 8 oz blocks cream cheese
- 1 6 oz container egg nog yogurt
- 3 c egg nog
- 1 c milk
- 1 5.1 oz box instant vanilla pudding mix
- 3 c heavy whipping cream*
- 1 ¼ c powdered sugar
- 1 teaspoon vanilla
- 12 oz gingersnap cookies OR crunchy gingerbread cookies
Instructions
- In the bowl of a stand mixer, stir the cream cheese until smooth. Whisk in the yogurt.
- Add the egg nog, milk and pudding mix. Stir slowly, then whisk until smooth. Place in the fridge for 10 minutes.
- In the bowl of a stand mixer fitted with the whisk attachment (or a bowl with an electric hand mixer), add the heavy whipping cream, powdered sugar and vanilla. Whip until stiff peaks form; set aside.
- Spoon half of the pudding mixture into the bottom of a trifle bowl.
- Place gingersnaps (or gingerbread cookies) around the outside of the bowl.
- Spoon half of the whipped topping over the pudding and crush several cookies over the whipped topping.
- Next, add the remainder of the pudding mixture to the trifle bowl and add more crushed cookies.
- Spread the remaining whipped topping into the trifle bowl and top and garnish with crushed cookies.
- Let chill for 2 hours before serving.
Video
Notes
- 8 oz cream cheese
- ½ container yogurt
- ½ c milk
- 1 ½ c egg nog
- 1 (3.1 oz) package vanilla pudding mix
- 1 ½ c heavy whipping cream + ⅔ c powdered sugar + ½ teaspoon vanilla (or an 8 oz tub whipped topping)
- 6 oz gingersnap cookies
Lighten it up! Use Mimi’s Milk Nog (half classic egg nog and half milk), light cream cheese, sugar-free pudding mix and light whipped topping
Make ‘em mini! Make individual trifles in little cups or mason jars *Can replace the heavy whipping cream + powdered sugar + vanilla for one 16 oz container frozen whipped topping, thawed
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