Eggnog Trifle Recipe

• 1 1/4 c. cool lowfat milk
• 1 sm. pkg. Jello instant pudding French vanilla or possibly vanilla
• 1/4 c. rum, optional
• 1/8 teaspoon grnd nutmeg
• 1 (8 ounce.) Cold Whip, thawed
• 1 (12 ounce.) lb. cake loaf
• 2 tbsp. strawberry jam
• 1 (11 ounce.) can mandarin orange sections, liquid removed
• 1 1/2 c. strawberries, halved
• 1/4 c. sliced almonds, toasted

1. Pour lowfat milk into medium bowl.
2. Add in pudding mix, 2 Tbsp.
3. of the rum and nutmeg.
4. Beat with wire whisk till well blended, 1 to 2 min.
5. Let stand 5 min or possibly till slightly thickened.
6. Mix in 1/2 of the whipped topping.
7. Cut rounded top of lb.
8. cake; reserve for snacking or possibly other use.
9. Slice remaining cake horizontally into 4 layers.
10. Sprinkle layers proportionately with remaining 2 Tbsp.
11. rum.
12. Spread jam on surface of 2 layers; top with remaining 2 layers.
13. Cut cakes into 1 inch cubes.
14. Arrange about 1/2 of the cake on bottom of 2 1/2 qt straight sided bowl.
15. Spoon 1/2 of the pudding mix into bowl.
16. Top with 1/2 of the fruit and almonds; cover with remaining cake cubes.
17. Spoon remaining pudding mixtures over cake.
18. Top with remaining fruit and almonds.
19. Garnish with remaining whipped topping.
20. Refrigeratetill ready to serve.
21. Can be made a day ahead.
22. Makes 8 to 10 servings.

milk, jello instant pudding, rum, nutmeg, cake loaf, strawberry jam, mandarin orange sections, strawberries, almonds

Taken from cookeatshare.com/recipes/eggnog-trifle-28862 (may not work)