Gingerbread and Caramel Trifle







A recipe allowed in a diet.

Our recommendation for this year’s winter holidays, this gingerbread and caramel trifle definitely brings wonders. It has all the makings of a fabulous dessert. We’re talking vanilla pudding, ginger biscuits, whipped cream, and salted caramel. With ingredients like these, things are bound to become fun!

Nutritional Chart

Calories: 409 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 6 g
  • 19 g
  • 54 g

Ingredients Needed for Gingerbread and Caramel Trifle

For the vanilla pudding:

2 ½ cups of milk
2 tablespoons of sugar
1 ounce instant vanilla pudding

For the caramel:

1 cup sugar
1 tablespoon butter
½ teaspoon vanilla extract
½ cup milk

For the whipping cream:

½ cup heavy cream
1 tablespoon sugar
½ teaspoon vanilla extract
½ teaspoon cinnamon

For the trifle base:

20 gingerbread cookies

How to Make Gingerbread and Caramel Trifle

  1. Heat 2 cups of milk over medium-low heat. Add the sugar and whisk it.
  2. Mix the vanilla pudding with the remaining milk until the ingredients combine. Mix everything and pour it over the heated milk. Whisk, and continue cooking the pudding according to the instructions on the package.
  3. For the caramel, heat a saucepan over medium heat. Add the sugar, and cook it until it melts, and it turns a caramel-like color. Remove it from the heat, and mix it with butter, salt, and milk. Mix until smooth.
  4. For the whipping cream, pour the heavy cream into a large bowl. Add the sugar, vanilla extract, and cinnamon. Set up your mixer and mix until the mixture thickens and stiff peaks appear.
  5. Break half of the gingerbread cookies into crumbles and lay them on the bottom of a large bowl. Start assembling the trifle.
  6. Pour the pudding over the cookie crumbles and add the gingerbread cookies. Top with 1/2 of the whipped cream and level it with a spatula. Add the caramel, level, and finish it with the remaining whipped cream.

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