Eggnog trifle
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Cold milk |
| 1 | pack | (4-serving size) Jell-O instant pudding and pie filling; French vanilla or vanilla flavor |
| ¼ | cup | Rum |
| ⅛ | teaspoon | Ground nutmeg |
| 8 | ounces | Cool Whip whipped topping; thawed |
| 1 | Pound cake loaf (about 12 ounces) | |
| 2 | tablespoons | Strawberry jam |
| 1 | can | (11-oz) Mandarin orange sections; drained |
| 1½ | cup | Strawberries; halved |
| ¼ | cup | Sliced almonds; 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 ½ 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 ½ of the cake cubes on bottom of 2-½-quart straight-sided bowl. Spoon ½ of the pudding mixture into bowl. Top with ½ 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.
MAKES 8 to 10 servings, Prep time: 30 minutes From <FavoriteRecipes:Jell-OEasyEntertaining>. Downloaded from Glen's MM Recipe Archive, .