Danish Christmas Cake

• 1 package yellow cake mix (regular size)
• 2 cups cold whole milk
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 package (11-1/2 ounces) macaroons, crushed
• 1 jar (10 ounces) currant jelly
• 1 cup heavy whipping cream
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract

1. Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
2. In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in macaroons. Cut each cake horizontally in half. Place one bottom layer on a serving plate; spread with half of pudding mixture. Top with another cake layer; spread with jelly. Top with another cake; spread with remaining pudding mixture. Top with remaining cake.
3. In a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Frost top and sides of cake. Refrigerate until serving.

yellow cake, milk, macaroons, currant jelly, heavy whipping cream, sugar, vanilla

Taken from www.tasteofhome.com/recipes/danish-christmas-cake/ (may not work)