0 Flares 0 Flares ×


This past week I just finished up my Christmas shopping and I couldn’t be more excited! Christmas cards were just sent out, and my favorite recipes are officially bookmarked to make this weekend. Bring on the holidays!

Have I ever told you how much Charlie loves Gingerbread?! This past weekend, I decided to surprise him with homemade Gingerbread Trifles. The one with the pink bow on it was for Miss Claire! ;)


We used so many fun flavors and spices for this recipe. I must admit, when creating this recipe, one of the key ingredients I used was fair-life ultra-filtered milk. I love using it because it offers half the sugar and has 50% more protein than regular milk. I’m a big fan of extra protein as it keeps you full even longer! ;)

As we’re snacking on Gingerbread Trifles and wrapping Christmas presents, I couldn’t be more excited about celebrating the most joyful and memorable season! But then again, I must confess that I am really looking forward to 2017! I can’t wait to tell you all about what I have in store for you. In the meantime, let’s hit the pause button and dive in on some holiday dessert. Who’s in?!




  • 16 oz heavy whipping cream
  • 1/4 cup powdered sugar
  • 16 oz cream cheese
  • 1/2 cup sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 2 pinches of clove
  • 2 tablespoons molasses
  • 1/4 cup fairlife whole milk
  • 2 cups homemade whipped cream
  • 3 bags of Gingerman cookies
  • gingerbread cheesecake filling
  • homemade whipped cream
  • store bought caramel
  • 7 wide mouth pint sized mason jars


  2. In a stand mixer using the whisk attachment, add both ingredients to the bowl and whisk on medium/high speed until you get stiff peaks, roughly 4-5 minutes.
  3. Note- stiff peaks are when you detach the whisk attachment and hold the whisk upside down, the whipped cream peak should stand straight up.
  5. In a stand mixer using the paddle attachment cream together the cream cheese and sugar on high speed for about 2-3 minutes. Scrape bowl and paddle once during this mixing.
  6. Next, add the rest of the ingredients and mix on low speed for 30 seconds, then turn up to medium speed and mix until smooth and incorporated.
  7. Last, fold in whipped cream.
  9. Add 2 bags of Gingerman cookies to a gallon-sized baggie and crush using a rolling pin or hands until cookies are crumbly but still have big chunks of cookie.
  10. Pour a small amount of the crushed cookies on the bottom of each mason jar. This is your first layer in the trifle.
  11. Add a good sized spoonful of the gingerbread cheesecake filling, enough to cover the cookies.
  12. Add a spoonful of the whipped cream, enough to cover the cheesecake filling.
  13. Then squeeze some of the caramel on top of the whipped cream.
  14. Repeat layers until mason jar is full, ending with a whipped cream layer.
  15. Stick a Gingerman cookie in the top and enjoy!

fairlife’s farm families promise the highest quality milk, environmentally sustainable farming practices, and superior animal care. fairlife is ultra-filtered for more natural protein and calcium compared to regular milk. Learn more at

This post is sponsored by fairlife ultra-filtered milk.


Photography for Best Friends For Frosting by Andy Johnson

Share Your Voice

  • Comment
  • Facebook
  • Twitter
  • Pinterest
  • Stumbleupon
  • Email
  • Leave a Reply

    Your email address will not be published. Required fields are marked *