Eggnog Trifle Cake

Directions

1. 1
   Sprinkle gelatine over 1-1/2 cups milk in medium saucepan; let stand 1 min.
2. 2
   Cook on low heat 5 min.
3. 3
   or until gelatine is completely dissolved, stirring frequently.
4. 4
   Remove from heat.
5. 5
   Add remaining milk, eggnog, sherry and nutmeg; stir until blended.
6. 6
   Refrigerate 1 hour or until chilled.
7. 7
   Cut crust off pound cake; discard or reserve for another use.
8. 8
   Cut cake horizontally into 4 lengthwise slices.
9. 9
   Spread 3 cake slices with jam; stack to reassemble cake.
10. 10
    Cut stacked cake crosswise into 14 (1/2-inch-thick) slices.
11. 11
    Stand 8 cake slices around side of 9-inch springform pan; place remaining cake slices on bottom of pan.
12. 12
    Add dry pudding mix to eggnog mixture; beat with whisk 2 min.
13. 13
    Let stand 5 min.
14. 14
    or until mixture begins to thicken.
15. 15
    Spoon into prepared pan.
16. 16
    Refrigerate 4 hours or until firm.
17. 17
    Remove rim of pan before serving dessert.