Fruity Hazelnut Trifle

Name: Fruity Hazelnut Trifle
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

7 ingredients

3 steps

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

1

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.
2

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.
3

Top with remaining cranberry mixture. Garnish with whipped topping. Cover and refrigerate until serving.