Eggnog Trifle
Eggnog Trifle is an moderately easy dinner. Made with 1 1/4 c. cold milk, 1 (4 serving size) pkg. jello french vanilla or vanilla flavor instant pudding and pie filling, 4 tbsp. orange juice, 1/8 tsp. ground nutmeg and 1 (8 oz.) tub cool whip, thawed, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
Pour milk into large bowl.
Add pudding mix, 2 tablespoons of juice and nutmeg.
Beat with wire whisk, 1 to 2 minutes.
Let stand 5 minutes.
Gently stir in whipped topping.
Slice cake horizontally into 4 layers.
Sprinkle cake layers evenly with remaining 2 tablespoons juice.
Cut in 1-inch cubes.
Place 2/3 of cake cubes in bottom of 2 1/2-quart straight sided bowl.
Spoon 2/3 of whipped topping over cake cubes.
Top with strawberries and toasted almonds.
Lay remaining cake cubes and whipped topping mixture over strawberries.
Garnish with reserved strawberries and almonds.
Refrigerate at least 1 hour or until ready to serve. Makes 10 servings.
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