Eggnog Trifle

• 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
• 1 (8 oz.) tub Cool Whip, thawed
• 1 (12 oz.) pkg. all butter pound loaf
• 3 c. halved strawberries
• 1/4 c. toasted, sliced almonds

1. Pour milk into large bowl.
2. Add pudding mix, 2 tablespoons of juice and nutmeg.
3. Beat with wire whisk, 1 to 2 minutes.
4. Let stand 5 minutes.
5. Gently stir in whipped topping.
6. Slice cake horizontally into 4 layers.
7. Sprinkle cake layers evenly with remaining 2 tablespoons juice.
8. Cut in 1-inch cubes.
9. Place 2/3 of cake cubes in bottom of 2 1/2-quart straight sided bowl.
10. Spoon 2/3 of whipped topping over cake cubes.
11. Top with strawberries and toasted almonds.
12. Lay remaining cake cubes and whipped topping mixture over strawberries.
13. Garnish with reserved strawberries and almonds.
14. Refrigerate at least 1 hour or until ready to serve. Makes 10 servings.

cold milk, jello french vanilla, orange juice, ground nutmeg, butter, halved strawberries, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=506959 (may not work)