You are here

Eggnog Trifle

sweet.chef's picture
Ingredients
  Cold milk 1 1⁄4 Cup (20 tbs)
  Instant pudding and pie filling 1 Ounce (1 Package, Jell-O, Vanilla / French Vanilla Flavor)
  Rum 1⁄4 Cup (4 tbs)
  Ground nutmeg 1⁄8 Teaspoon
  Whipped topping 8 Ounce, thawed (3 1/2 Cups, Cool Whip)
  Pound cake loaf 12 Ounce
  Strawberry jam 2 Tablespoon
  Canned mandarin orange sections 11 Ounce, drained (1 Can)
  Strawberries 1 1⁄2 Cup (24 tbs), halved
  Sliced almonds 1⁄4 Cup (4 tbs), toasted
Directions

POUR milk into medium bowl.
Add pudding mix, 2 tablespoons of the rum and nutmeg.
Beat with wire whisk until well blended, 1 to 2 minutes.
Let stand 5 minutes or until slightly thickened.
Fold in 1/2 of the whipped topping.
CUT rounded top off pound cake; reserve for snacking or other use.
Slice remaining cake horizontally into 4 layers.
Sprinkle layers evenly with remaining 2 tablespoons rum.
Spread jam on surface of 2 layers; top with remaining 2 layers.
Cut cakes into 1-inch cubes.
ARRANGE about 1/2 of the cake cubes on bottom of 2 1/2-quart straight-sided bowl.
Spoon 1/2 of the pudding mixture into bowl.
Top with 1/2 of the fruit and almonds; cover with remaining cake cubes.
Spoon remaining pudding mixture over cake.
Top with remaining fruit and almonds.
Garnish with remaining whipped topping.
Chill until ready to serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Interest: 
Everyday

Rate It

Your rating: None
4.141665
Average: 4.1 (12 votes)