• Cooking Time:
  • Servings: 12 - 14
  • Preparation Time:


  • 8 cups angel food cake(homemade or purchased), cut into 1-inch cubes
  • 2 bags cranberries, fresh or frozen thawed
  • 3/4 cup cranberry juice
  • 3/4 cup orange juice
  • 2 cups sugar
  • 1 Tablespoon grated orange zest
  • 1 Tablespoon fresh lemon juice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 4 cups eggnog (homemade or purchased)
  • 1/2 cup sour cream
  • 2 pkg (3 oz) vanilla instant pudding
  • 2 cups heavy cream
  • 1 teaspoon ground ginger


  • For Cranberry Filling:
  • Combine cranberries, cranberry juice and orange juice in a heavy, medium saucepan.
  • Bring to a boil , reduce heat and cook until cranberries begin to burst (about 15 - 20 minutes).
  • Add the sugar, the zest and the lemon juice.
  • Simmer until a jellylike consistency is reached (about 20 - 30) minutes.
  • Transfer to a medium bowl, stir in the cinnamon, ginger and cloves.
  • Cool at room temperature.
  • For Eggnog Cream:
  • In a large bowl combine the eggnog and the sour cream. Add the pudding and beat until thickened (about 2 minutes).
  • Assembly:
  • Place 1/3 of cake cubes in the bottom of a 3 - 4 quart trifle bowl.
  • Cover the cake with 1/3 of the eggnog cream and cover the eggnog cream with 1/3 of the cranberry filling.
  • Repeat layering twice.
  • Cover the trifle bowl with plastic wrap. Refrigerate for at least 4 hours or overnight.
  • At serving time, whip the heavy cream and ginger until they hold stiff peaks.
  • Spread 3/4 of the cream over the top of the trifle (remove plastic wrap, first). Spoon the remaining cream into a pastry bag fitted with a large star tube and pipe rosettes around outside edge of trifle.


This beautiful holiday dessert looks like you spent hours on preparation; yet it is quick and easy.

Categories: Dessert  Misc. Dessert 

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