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Fruity Hazelnut Trifle Recipe

Photo by: Taste of Home

"Here's a fast and festive treat to present during the holiday season," pens Margaret Wilson of Hemet, California. "With a little help from canned pie filling, cranberry sauce and a frozen pound cake, it couldn't be easier."

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12-14 Servings
Prep/Total Time: 15 min.

Ingredients

1-1/2 cups cold milk
2 tablespoons refrigerated hazelnut nondairy creamer
1 package (3.4 ounces) instant vanilla pudding mix
1 can (21 ounces) apple pie filling
1 can (14 ounces) whole-berry cranberry sauce
1 loaf (10-3/4 ounces) frozen pound cake, thawed and cubed
2 cups whipped topping

Directions

In a large bowl, whisk milk, creamer and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In another bowl, combine pie filling and cranberry sauce.
Place a third of the cake cubes in a 3-qt. trifle bowl; layer with a fourth of the cranberry mixture and a third of the pudding mixture. Repeat layers twice.
Top with remaining cranberry mixture. Garnish with whipped topping. Cover and refrigerate until serving. Yield: 12-14.

Nutrition Facts: 1 serving (1 cup) equals 247 calories, 7 g fat (4 g saturated fat), 35 mg cholesterol, 215 mg sodium, 45 g carbohydrate, 1 g fiber, 2 g protein.

Fruity Hazelnut Trifle published in Quick Cooking November/December 2004

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