2cupscrushed up Gingersnapscrush them up into crumbs prefferably with a food processor
1family sized box of vanilla instant pudding mix and 1 regular box vanilla instant pudding mix
2- 8oz. boxes of cream cheese
2cupsCool Whip plus 1 more cup
1cupmini chocolate chips
a few gingersnaps for decorations optional*
makes about 15-20 servings
Combine the flour, gingersnap crumbs, sugar, butter and pecans (if using) until mixed. Spread out evenly on a cookie sheet and bake at 350 for 10-12 minutes. Take out and let cool. Meanwhile mix both pudding mixes together with the milk and eggnog. set aside. In another bowl mix cream cheese, powdered sugar and 2 cups of the cool whip together (I suggest using a mixer). Fold in chocolate chips to cream cheese mixture once it is mixed up. Next start layering. start with the Gingersnap shortbread. The shortbread will be very crumbly like a pie crust... use about half of it. Layer it about an inch thick depending on your trifle bowl. Then make a layer of the cream cheese mixture... you will also use about half of this. Then a layer of the pudding. Repeat all and then place a layer of cool whip at the top. Garnish with some gingersnaps and a few gingersnap crumbs. Chill for at least 2 hours... although it can be eaten right away it is best served cold. Enjoy!