Emily Chan
-20 ounces of Cool Whip
-14 ounces of gingerbread cookies
-1 cup of caramel sauce
Directions:
In a large bowl, beat the cream cheese and sugar until it reaches a smooth consistency. Secondly, add cinnamon, milk, and molasses. Mix again until it’s smooth. Next, stir in the Cool Whip.
Then, in a large trifle dish, break up half of the gingerbread cookies to make up the bottom layer of the trifle. Place half of the cream cheese mixture on top of the cookies, then half of the caramel sauce on top of the cream cheese mixture.
Top the caramel sauce with six ounces of Cool Whip. Repeat the steps until you have filled the trifle dish. And then save one gingerbread cookie for the garnish at the very top.
Refrigerate the gingerbread trifle for at least four hours before serving. The trifle can be made up to three days ahead of time and still retain its unique quality and deliciousness!
What do you think about this gingerbread trifle?
@macy.blackwell Gingerbread Trifle! ? This turned out amazing!!! Recipe inspired from (lifeloveandsugar) on Pinterest! Ingredients: 16 oz cream cheese 3/4 cup sugar 2 tsp cinnamon 2 tablespoons molasses 3 tablespoons milk 20 oz cool whip 14 oz gingerbread cookies 1 cup caramel sauce Directions: 1. In a large bowl beat cream cheese and sugar until smooth. 2. Add cinnamon, molasses, and milk. Mix until smooth. 3. Stir in 8oz cool whip. 4. In a large trifle dish, break up half of the cookies for the bottom layer. 5. Top the cookies with half of the cream cheese mixture. 6. Top cream cheese mixture with half of the caramel sauce 7. Optional: Place some gingerbread cookies around the outside of the dish for extra cuteness! 8. Top caramel sauce with 6 oz cool whip. 9. Repeat steps. 10. Save back one gingerbread cookie for garnish on the top. 11. Refrigerate at least 4 hours before serving. This was still amazing 3 days later, so can be made ahead! #christmasparty #holidayparty #gingerbread #trifle #christmastreats #christmasdessert
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