Eggnog Trifle

• 3/4 cup cold milk
• 1 package (3.4 ounces) instant vanilla pudding mix
• 2 cups eggnog
• 1/2 teaspoon almond extract
• 1-1/2 cups heavy whipping cream, whipped, divided
• 1 loaf-shaped angel food cake (10-1/2 ounces) or sponge cake
• 1 cup raspberry jam or preserves
• 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; 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. Cover and chill for at least 2 hours.
3. Fold sugar and vanilla into remaining whipped cream; spoon on top of trifle. Garnish with cherries.

cold milk, eggnog, almond, heavy whipping cream, cake, raspberry, sugar, vanilla, maraschino cherry halves

Taken from www.tasteofhome.com/recipes/eggnog-trifle/ (may not work)