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
(10 3/4-ounce) package frozen pound cake, thawed
seedless red raspberry jam or preserves
(4-serving size) packages ROYAL Instant Vanilla Pudding & Pie Filling
Prepared whipped topping, toasted Slivered Almonds and ground nutmeg, for garnish
- 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.
- 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
- ttom of pan. Set aside.
- Blend pudding mix into chilled eggnog mixture with wire whisk, stirring for 1 minute. Let stand until mixture begins to thicken, about 5 minutes.
- Spoon into prepared pan. Refrigerate until firm, about 4 hours. Remove side of springform pan. Garnish with whipped topping, almonds and nutmeg.
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
Preparation Time :
Cook Time :
Chill Time :
Total Time :
6 Hours 30 Minutes