Eggnog Trifle

Eggnog Trifle
Pampered Chef

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 Pure Vanilla Extract
•Maraschino cherry halves

Directions

•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.

•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.

•Fold sugar and vanilla into remaining whipped cream; spoon on top of trifle. Garnish with cherries. Yield: 8-10
servings.