Eggnog Trifle

Name: Eggnog Trifle
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

10 ingredients

3 steps

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

1

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.
2

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.
3

Fold sugar and vanilla into remaining whipped cream; spoon on top of trifle. Garnish with cherries.