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Eggnog Trifle

Eggnog Trifle
This classic Christmas dessert is too delicious to have just once a year. So our family serves it for birthdays…and whatever other occasion we can think of! —Cynthia Butt, Winnipeg, Manitoba
8-10 ServingsPrep: 25 min. + chilling

Ingredients

  • 3/4 cup cold milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 2 cups eggnog
  • 1/2 teaspoon almond extract
  • 1-1/2 cups heavy whipping cream, whipped, divided
  • 1 loaf-shaped angel food cake (10-1/2 ounces) or sponge cake
  • 1 cup raspberry jam or preserves
  • 2 tablespoons confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • Maraschino cherry halves

Directions

  • In a bowl, whisk milk and pudding mix until blended. Gradually add
  • eggnog; mix well. Fold in extract and 1 cup whipped cream; set
  • aside.
  • Cut cake into 1/2-in. slices; place a fourth in a 2-qt. serving bowl.
  • Top with 1/3 cup jam. Spoon 1 cup of eggnog mixture over all. Repeat
  • twice. Cover and chill for at least 2 hours.
  • Fold sugar and vanilla into remaining whipped cream; spoon on top of
  • trifle. Garnish with cherries. Yield: 8-10 servings.
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