Christmas Gingerbread Trifle

• 1 package (14-1/2 ounces) gingerbread cake/cookie mix
• 2 cups cold 2% milk
• 2 cups cold eggnog
• 2 packages (3.4 ounces each) instant French vanilla pudding mix
• 1 package (5 ounces) gingerbread man cookies
• 1 carton (16 ounces) frozen whipped topping, thawed

1. Prepare cake mix according to package directions and bake using a 9-in. square baking pan. Cool completely on a wire rack. Cut into 1-in. cubes.
2. In a large bowl, whisk milk, eggnog and pudding mix 2 minutes. Let stand 2 minutes or until soft-set.
3. Arrange nine cookies around sides of a 4-qt. glass bowl, using a third of the cake cubes to stand cookies upright. Top with a third of the pudding and whipped topping. Repeat layers. Top with remaining cake, pudding and whipped topping. Refrigerate, covered, 4 hours or overnight.
4. Just before serving, top with remaining cookies.

gingerbread cake, milk, cold eggnog, gingerbread, frozen whipped topping

Taken from www.tasteofhome.com/recipes/christmas-gingerbread-trifle/ (may not work)