Eggnog Trifle

• 3/4 cup milk
• 1 (3 1/2 ounce) package vanilla instant pudding mix
• 2 cups eggnog
• 1/2 teaspoon almond extract
• 1 1/2 cups heavy whipping cream, divided (or use reduced-fat cool whip)
• 10 1/2 ounces angel food cake
• 1 cup raspberry jam (or use marmalade)
• 2 tablespoons confectioners' sugar
• 1/2 teaspoon vanilla extract
• maraschino cherry, halves

1. In a bowl, whisk milk and pudding mix until blended. Gradually add eggnog; mix well. Fold in extract and 1 cup whipped cream (or use cool whip); set aside.
2. 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.
3. Cover and chill for at least 2 hours. Fold sugar and vanilla into remaining whipped cream; spoon on top of trifle. Garnish with cherries.
4. NOTE: You can make it the night before or early in the morning and placed in the fridge until serving time.

milk, vanilla instant pudding, eggnog, almond extract, heavy whipping cream, cake, raspberry, sugar, vanilla extract, maraschino cherry

Taken from www.food.com/recipe/eggnog-trifle-404450 (may not work)