Bake the cake mix according to package instructions. Cool completely before assembling the trifle.
Add pudding mix to a large bowl and whisk in the eggnog and bourbon if using. Whisk for 2 minutes until the mix is thoroughly smooth. Chill for at least 30 minutes, or can be made up to 1 day in advance.
Once the cake is cool, crumble half the gingerbread into the bottom of a trifle or glass bowl.**
Spread half the pudding mixture over the cake, then spread 1 container of Cool Whip over the pudding. Repeat the layers with the remaining ingredients.
Chill at least 6 hours or overnight.
Garnish with mini gingersnap or gingerbread boy cookies as desired.
In a heavy saucepan, whisk the eggs, sugar, vanilla, salt and nutmeg together. Set aside.
In a microwave safe bowl, heat the milk in the microwave until hot. Don’t boil. I use my ‘beverage’ button for this step.
Once the milk is hot, slowly add it to the egg mixture continually whisking to keep the eggs from overheating.
Place saucepan over medium-low heat on the stovetop and, whisking constantly, heat the mixture to 160 degrees (F). If you don’t have a thermometer, the mixture should coat the back of a spoon but for safety, use a thermometer.
Remove eggnog from heat and pour through a strainer.
Completely chill the eggnog before using.
*If you can't find a gingerbread cake mix, you can substitute a spice cake mix. Add 2 teaspoons ground ginger and replace 2 tablespoons of the vegetable oil called for in the mix with 2 tablespoons molasses. Bake as directed on package.
**You can also make individual servings using wine goblets or cocktail glasses.
https://cinnamonsugarandalittlebitofmurder.com