Caramel Gingerbread Trifle

For the cake layer (gingerbread or spiced cake):

1 box gingerbread cake mix (or homemade gingerbread cake, baked and cooled)

OR 2 cups gingersnap cookies, roughly broken

For the cream layer:

2 cups (480 ml) heavy cream, chilled

1/4 cup (30 g) powdered sugar

1 tsp vanilla extract

For the caramel layer:

1 cup (240 g) caramel sauce (store-bought or homemade)

Optional toppings:

Extra cookie chunks or gingersnaps

Toasted coconut flakes

Ground cinnamon

Instructions

1. Prepare the cake or cookies

If using cake mix, bake according to package directions. Let it cool, then cut into cubes.

If using cookies, simply break them into chunks.

2. Make the whipped cream

In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla until soft peaks form.

3. Assemble the trifle

Start with a layer of cake cubes or cookie chunks at the bottom of the trifle dish.

Add a drizzle of caramel sauce.

Spread or pipe a layer of whipped cream.

Repeat the layers until you reach the top.

4. Garnish

Top with whipped cream, extra cookie pieces, caramel drizzle, toasted coconut, and a light dusting of cinnamon.

Result: A luscious, festive dessert with the spicy warmth of gingerbread, the sweetness of caramel, and creamy whipped layers — perfect for holidays or special gatherings.