Christmas Egg Nog Trifle

Ingredients:

1 box of yellow cake mix, I use Duncan Hines

2 8 ounce dairy topping, like Cool Whip, thawed

2 cans of whole berry cranberry sauce

2 Tablespoons hot water

1 bag of Bits of Brittle Toffee Bits

1 box of instant vanilla pudding

1/2 gallon of egg nog

Christmas sprinkles, optional

Gingerbread man cookie, optional

Preheat oven to 350 degrees. Make cake according to package directions. Instead of adding water, use one cup of egg nog instead. Bake in a 13 x 9 pan for 23-28 minutes and cool.

Prepare pudding according to package directions. Instead of using milk, use egg nog instead. Beat egg nog and pudding together on high speed for about four minutes. Put in refrigerator to set. That should only take about 5 minutes but you can do this the day before.

Open a can of whole cranberry sauce. Put in a bowl and add 1 Tablespoon of hot water. Stir and this will become smooth and easier to spread. I just opened one can at a time. Easier for me to keep the cranberry layer even.

Cut up cake into pieces and make that the first layer of the trifle. Use the pudding for the next layer. Spread a layer of whip topping on top of the pudding. Add a layer of cranberry sauce. You will use the entire can for each layer. Next sprinkle on the toffee bits and repeat the layers. For the last layer I added a layer of whip topping on top of the cranberry sauce and covered the whip topping with toffee bits. I used a 1M tip to decorate the top of my trifle. Added sprinkles and a Pepperidge Farm gingerbread man cookie. This can be made a day ahead. Keep refrigerated until read to serve. Enjoy!

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The Best Giant Ginger Cookies


GIANT GINGER COOKIES

4 ½ cups all-purpose flour
4 tsp. ground ginger
2 tsp. baking soda
1 ½ tsp. ground cinnamon
1 tsp. ground cloves
¼ tsp. salt
1 ½ cups shortening
2 cups granulated sugar
2 eggs
½ cup molasses*
¾ cup coarse sugar or granulated sugar

In a medium mixing bowl stir together the flour, ginger, soda, cinnamon, cloves and salt. Set aside.

In a large mixing bowl beat shortening until softened. Gradually add the 2 cups sugar; beat until fluffy. Add eggs and molasses; beat well. Add half the flour mixture; beat until combined. Stir remaining flour in with a wooden spoon.

Using a ¼ cup ice cream scoop, shape dough into 2-inch balls. Roll in the coarse or remaining sugar. Place on an ungreased cookie sheet about 2 ½ inches apart.

Bake in a 350 degrees oven for 12 to 14 minutes or until cookies are light brown and puffed. Let stand for 2 minutes before transferring to a wire rack. Cool. Makes 25 four-inch cookies.

Adapted from Teresa Chikodroff and Family Circle Magazine.

*Tip…if you spray your measuring cup with Pam, the molasses will not stick to the sides and it will pour right out. 😃

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