Eggnog Gingerbread Trifle

Happy New Year! I made this dessert using the gingerbread cake I made earlier in the week.

Gingerbread cake
3 cups eggnog
1 (5.1 ounce) package instant vanilla pudding mix

container of Cool Whip, thawed
1/4 cup sweetened dried cranberries, chopped
2 tablespoons gingersnap cookie crumbs

Place the pudding mix in a large bowl. Pour in the eggnog and whisk for about 2 minutes. Refrigerate pudding until the gingerbread cake is cool and you are ready to assemble the trifle.

Crumble 1/2 of the gingerbread into the bottom of a trifle bowl or a large glass bowl. Spread 1/2 of the eggnog pudding over the gingerbread, then spread 1/2 of the Cool Whip on top of the pudding. Repeat the layers with the remaining gingerbread, pudding, and Cool Whip.

Refrigerate 6 hours or overnight. Sprinkle the top with the cranberries and cookie crumbs before serving.

Recipe adapted from Allrecipes.