Here it is. The one dessert you need this holiday season to impress without stress is this Individual Gingerbread Trifle recipe. Made with Amarula Cream Liqueur, it’s just the right amount of sweet, and exactly the right size after that massive meal you just served.
Amarula Cream Liqueur has a rich and velvety smooth taste with hints of vanilla and caramel, and the exotic, natural Marula fruit. Distinctive, well rounded, and creamy in texture and taste, Amarula is versatile in terms of it’s mixability. Try it neat, over ice, infused in cocktails, added to hot drink like coffee, tea, and hot chocolate OR as a key ingredient in desserts like this Individual Gingerbread Trifle.
Amarula Cream Liqueur is the only cream liqueur that uses real Marula fruit, harvested from Marula trees that grow wild and uncultivated in the subequatorial regions of Africa—quite literally, the only place on the entire planet where they grow. These trees only bear their fruit once a year at the end of Africa’s summer, which scent attracts the elephants from the surrounding areas that come to feast on the fruit. Distilled and matured for 2 years in aged French oak casks Amarula Cream Liqueur makes a perfect gift, but also a special treat to have in the house for you.
The holidays are stressful enough, and while I totally get the desire to impress and spoil our guests, I’ve learned that doing so at the cost of our own sanity is simply not worth it. That’s why I’m always looking for fun, stress-free ways to cover all the bases. This recipe for Individual Gingerbread Trifle is completely no-bake, make-ahead, easy to assemble and still totally impressive.
Now that you’ve freed up some time, you now can kick back and do something nice for yourself. Like, oh I don’t know, pour a glass of Amarula Cream Liqueur and lose yourself in a romantic comedy. Holiday in the Wild on Netflix was filmed on the Elephant Sanctuary at the Amarula Brand Home in Hoedspruit, South Africa.
Individual Gingerbread Trifle
Ingredients
- 2 boxes soft gingerbread cookies
- 1 box small gingerbread men
- 2 boxes instant vanilla pudding
- 1 can pumpkin puree
- 1.5 tsps pumpkin pie spice
- 2 cups whipping cream
- 2 tbsps sugar
- 6 tbsps Amarula Cream Liqueur
Instructions
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In a large bowl, make instant vanilla pudding according to package directions and let firm up.
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In a medium bowl combine half a can of pumpkin puree, 2 tbsps of Amarula Cream Liqueur, and pumpkin pie spice
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Add pumpkin mixture to vanilla pudding and set aside.
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In individual trifle dishes or small mason jars, start to assemble trifle by crumbling soft gingerbread cookies into the bottom of each dish. Use enough to cover the bottom completely.
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Layer with a large scoop of vanilla pumpkin mixture.
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Top with another layer of gingerbread cookies, and follow with another layer of vanilla pumpkin mixture.
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In a large bowl, on a high speed whip 2 cups whipping cream with 2 tbsps sugar.
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When soft peaks form on whip cream add remaining Amarula Cream Liqueur and whip until firm.
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Spoon generous dollops of Amarula flavoured whipped cream on top of each individual Gingerbread Trifle.
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Top each trifle with a mini gingerbread cookie.
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Refrigerate until ready to serve. Can be made up to 24 hours ahead of time. (reserve topping with cookies until ready to serve)
I have only one wish for you this holiday season—that is you enjoy it as much as the people you work so hard to make it magical for. Take the time to breath and enjoy (check my tips here for avoiding holiday burnout). It is so easy to get caught up in the all the things we do to make the holidays wonderful and joyous that we forget to actually feel the joy. So Rule #1 of holiday 2019, don’t sweat the small stuff. Rule #2: It’s ALL small stuff.
This post is sponsored by FBC and Amarula Cream Liqueur. All opinions expressed are mine.
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