Fruity Hazelnut Trifle

Name: Fruity Hazelnut Trifle
Prep time: 15 min
Total time: 15 min
Yield: 12-14.
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

"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."

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.