Eggnog Trifle

Categories: Dessert

Serves: 8 Servings

Ingredients:

1 1/4 c Cold milk
1 pk (4-serving size) Jell-O
-instant pudding and pie
-filling; French vanilla or
-vanilla flavor
1/4 c Rum
1/8 ts Ground nutmeg
8 oz Cool Whip whipped topping;
-thawed
1 Pound cake loaf (about 12
-ounces)
2 tb Strawberry jam
1 cn (11-oz) Mandarin orange
-sections; drained
1 1/2 c Strawberries; halved
1/4 c Sliced almonds; toasted

Instructions:
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 1/2 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 1/2 of the cake cubes on bottom of 2-1/2-quart
straight-sided bowl. Spoon 1/2 of the pudding mixture into bowl. Top with
1/2 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 . Downloaded from Glen's
MM Recipe Archive, http://www.erols.com/hosey.

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