Dessert

Easy Eggnog Trifle Recipe

ByHarper Ellington November 11, 2025November 11, 2025

Introduction

This easy eggnog trifle is a festive and creamy dessert perfect for holiday gatherings. Layers of pound cake, rich eggnog pudding, and whipped cream come together with warming spices for a delightful treat.

The image shows four clear glass dessert cups filled with a layered trifle-like dessert. Each glass has five visible layers, starting from the bottom with a smooth brown caramel or butterscotch base, followed by a creamy white layer, then a crunchy light brown crumble mixed with small cookie pieces, another creamy white layer, and topped with fluffy whipped cream dusted with cocoa powder. On top, each dessert is decorated with a golden brown small cookie and a bright red sugared cranberry. The glasses stand on a white marbled surface with soft, warm blurred lights in the background and some green pine branches in the foreground, creating a cozy, festive feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 loaf pound cake, cubed
2 cups eggnog
2 packets vanilla pudding mix (3.4 oz each)
3 cups whole milk
2 cups whipped cream
1 tsp ground nutmeg, plus extra for garnish
1/2 tsp ground cinnamon
2 tbsp rum or bourbon (optional)
1/2 cup crushed gingerbread cookies
Sugared cranberries (optional, for garnish)

Instructions

Step 1: Slice the pound cake into 1-inch cubes. In a bowl, whisk together the vanilla pudding mix with whole milk, eggnog, ground nutmeg, and ground cinnamon until smooth. Add rum or bourbon if using. Chill the pudding mixture until it is set, about 5 minutes.
Step 2: In a trifle dish or large glass bowl, layer the dessert by starting with a layer of cubed pound cake. Spoon over some of the eggnog pudding, then add a layer of whipped cream and sprinkle with crushed gingerbread cookies. Repeat the layers until you fill the dish.
Step 3: Garnish the top of the trifle with sugared cranberries, whole gingerbread cookies, and a light sprinkle of ground nutmeg for a festive look.
Step 4: Cover the trifle and refrigerate for at least 2 hours to allow the flavors to meld and the cake to soak up the pudding mixture before serving.

Tips & Variations

Use store-bought or homemade whipped cream depending on your preference for convenience or freshness.
For a non-alcoholic version, omit rum or bourbon completely.
Try layers of fresh berries for a tart contrast to the creamy pudding.
Make individual servings using clear glasses for an elegant presentation.

Storage

Store the trifle covered in the refrigerator for up to 2 days. The flavors improve after resting but the cake may become very soft if stored too long. Serve chilled and if desired, add a fresh dollop of whipped cream before serving.

How to Serve

The image shows a tall glass trifle dish with multiple layers. From the bottom, there is a layer of light yellow cake cubes, followed by a smooth, creamy white layer. Above that is a thin layer of crushed brown cookies or chocolate crumbs, then another creamy white layer with some more cake cubes embedded. The top layer is thick white whipped cream, sprinkled lightly with brown cinnamon powder, and decorated with red cranberries, some lightly dusted with powdered sugar. The trifle dish is set on a white marbled surface, with two cinnamon sticks, three vintage silver spoons, and some green pine sprigs with red berries nearby, softly lit by yellow fairy lights in the blurred background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this trifle ahead of time?

Yes, this trifle can be assembled and refrigerated for up to 2 days in advance, making it a great make-ahead dessert for busy holiday schedules.

What if I don’t have eggnog?

If you don’t have eggnog, you can substitute with a mixture of milk and a pinch of nutmeg and cinnamon, or use your favorite flavored milk for a different twist.