Best 2 Gingerbread Butterscotch Trifle Recipes

Indulge in a symphony of flavors and textures with our "Gingerbread Butterscotch Trifle" recipe. This delightful dessert combines the warmth of gingerbread, the richness of butterscotch, and the airy lightness of whipped cream. It's a perfect treat for a special occasion or a weekend indulgence, sure to impress your family and friends. With layers of moist gingerbread cake, creamy butterscotch pudding, whipped cream, and chopped nuts, this trifle is a multi-sensory experience that will transport you to a world of delectable indulgence.

Here are our top 2 tried and tested recipes!

GINGERBREAD BUTTERSCOTCH TRIFLE

Gingerbread Butterscotch Trifle image

Gingerbread squares, whipped cream and butterscotch sauce makes this a holiday dessert your guests will love! Plus, by using Stevia In The Raw you can reduce calories and sugar.

Provided by In The Raw

Categories Trusted Brands: Recipes and Tips In The Raw® Sweeteners

Time 1h15m

Yield 10

Number Of Ingredients 20

Ingredients

6 tablespoons butter, softened
¼ cup Sugar In The Raw®
¼ cup Stevia In The Raw®
¾ cup molasses
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon sea salt
½ cup boiling water
¼ cup butter
¼ cup brown sugar
¼ cup Stevia In The Raw®
½ cup heavy cream
¾ teaspoon sea salt
2 teaspoons vanilla extract
1 cup heavy cream
1 tablespoon Sugar In The Raw®
1 ½ teaspoons Stevia In The Raw®

Steps:

Preheat oven to 350 degrees F. Lightly grease a 9-inch square baking pan. With a stand or hand mixer beat butter with Sugar In The Raw® and Stevia In The Raw® until creamy. Beat in molasses and egg. Beat in flour, baking soda, ginger, cinnamon, and salt on low speed. Then mix in water on low speed, scraping down sides of bowl as needed. Pour mixture into prepared pan. Bake 35 to 40 minutes or until toothpick inserted comes out clean. Cool completely and then cut into 1-inch cubes.
To make butterscotch, melt butter in a small saucepan over medium heat. Add brown sugar, Stevia In The Raw®, cream, and salt and whisk until combined. Bring to a gentle boil and cook for 5 minutes, whisking occasionally. Remove from heat and stir in vanilla. Cool to room temperature.
In a large bowl beat cream, Sugar In The Raw® and Stevia In The Raw® on high speed until stiff peaks form - about 1 minute. Keep whipped cream cold until ready to assemble trifle.
To assemble, distribute half the gingerbread cubes amongst 10 individual serving dishes or jars. Top with some of the butterscotch sauce and whipped cream then top with the remaining gingerbread cubes, butterscotch, and whipped cream.

Nutrition Facts : Calories 447.4 calories, Carbohydrate 53.4 g, Cholesterol 98 mg, Fat 25.5 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 15.7 g, Sodium 459.8 mg, Sugar 26.3 g

PUMPKIN-BUTTERSCOTCH GINGERBREAD TRIFLE

Pumpkin-Butterscotch Gingerbread Trifle image

There's more to pumpkin than pie, as this impressive trifle proves. It looks so elegant with alternating layers of gingerbread cake and pumpkin/butterscotch pudding. Try making it ahead of time for a fuss-free dessert when you're planning to entertain guests. -Lyla Lehenbauer, New London, Missouri

Provided by Taste of Home

Categories Desserts

Time 11h15m

Yield 16 servings.

Number Of Ingredients 9

Ingredients

1 package (14-1/2 ounces) gingerbread cake/cookie mix
4 cups cold fat-free milk
4 packages (1 ounce each) sugar-free instant butterscotch pudding mix
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 can (15 ounces) pumpkin
1 carton (12 ounces) frozen reduced-fat whipped topping, thawed

Steps:

Prepare and bake gingerbread mix according to package directions for cake. Cool completely., Break cake into crumbles; reserve 1/4 cup crumbs. In a large bowl, whisk milk, pudding mixes and spices until mixture is thickened, about 2 minutes. Stir in pumpkin. , In a 3-1/2 qt. trifle or glass bowl, layer one-fourth of the cake crumbs, half of the pumpkin mixture, one-fourth of the cake crumbs and half of the whipped topping; repeat layers. Top with reserved crumbs. Refrigerate until serving.

Nutrition Facts : Calories 220 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 325mg sodium, Carbohydrate 33g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

Tips:

Mise en place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and prevent any scrambling later on.
Fresh ingredients: Whenever possible, use fresh ingredients for the best flavor. This is especially important for the gingerbread and butterscotch sauces.
Don't overmix the batter: Overmixing the batter will make the gingerbread tough. Mix just until the ingredients are combined.
Bake the gingerbread until it is just set: Overbaking the gingerbread will make it dry. Bake it until a toothpick inserted into the center comes out with just a few moist crumbs attached.
Let the gingerbread cool completely: Before assembling the trifle, let the gingerbread cool completely. This will help prevent it from becoming soggy.
Make the butterscotch sauce ahead of time: The butterscotch sauce can be made up to 3 days ahead of time. This will give the flavors time to develop.
Assemble the trifle just before serving: The trifle is best served fresh. Assemble it just before serving so the cookies don't have time to get soggy.

Conclusion:

This gingerbread butterscotch trifle is a delicious and festive dessert that is perfect for any occasion. It is easy to make and can be tailored to your own taste. Whether you like your gingerbread spicy or mild, this recipe has you covered. And the butterscotch sauce is the perfect finishing touch. So next time you are looking for a special dessert, give this gingerbread butterscotch trifle a try. You won't be disappointed!