EGGNOG TRIFLE CAKE

Combine eggnog, sherry and the spice of nutmeg between layers of golden pound cake, and serve a Christmas dessert that will light up the holidays.

Ready in: 390
Makes 12 to 16 servings

INGREDIENTS

  • 2  envelopes   Unflavored Gelatine
  • 3  cups   milk, divided
  • 1  quart   prepared eggnog
  • 1/4  cup   dry sherry
  • 1/8  teaspoon   ground nutmeg
  • 1    (10 3/4-ounce) package frozen pound cake, thawed
  • 6  tablespoons   seedless red raspberry jam or preserves
  • 2    (4-serving size) packages ROYAL Instant Vanilla Pudding & Pie Filling
  •     Prepared whipped topping, toasted Slivered Almonds and ground nutmeg, for garnish

DIRECTIONS

  1. Sprinkle gelatine over 1 1/2 cups milk in medium saucepan; let stand 1 minute. Stir over low heat until gelatine dissolves, about 5 minutes. Remove from heat; stir in remaining milk, eggnog, sherry and nutmeg. Refrigerate until cold.
  2. Remove crust from pound cake; slice remaining cake horizontally into four slices. Spread 3 slices with jam; reassemble cake. Slice cake into 14 (1/2-inch) thick slices. Stand 8 slices around side of 9-inch springform pan; place remaining slices on bo
  3. ttom of pan. Set aside.
  4. Blend pudding mix into chilled eggnog mixture with wire whisk, stirring for 1 minute. Let stand until mixture begins to thicken, about 5 minutes.
  5. Spoon into prepared pan. Refrigerate until firm, about 4 hours. Remove side of springform pan. Garnish with whipped topping, almonds and nutmeg.

NUTRITIONAL FACTS

420.84 calories,7.81 protein,62.78 carbohydrate,15.14 total fat,8.51 saturated fat,112.53 cholesterol,471.72 sodium,0.08 dietary fiber

TIME

Preparation Time : 25 Minutes
Cook Time : 5 Minutes
Chill Time : 6 Hours
Total Time : 6 Hours 30 Minutes

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