Eggnog trifle

Yield: 8 Servings

Measure 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 \N 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

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, .

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