Eggnog Trifle Cake

• 2 env. (1/4 oz. each) KNOX Unflavored Gelatine
• 3 cups milk, divided
• 1 qt. (4 cups) eggnog
• 1/4 cup dry sherry
• 1/8 tsp. ground nutmeg
• 1 pkg. (10-3/4 oz.) frozen pound cake, thawed
• 6 Tbsp. seedless raspberry jam or preserves
• 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

1. Sprinkle gelatine over 1-1/2 cups milk in medium saucepan; let stand 1 min.
2. Cook on low heat 5 min.
3. or until gelatine is completely dissolved, stirring frequently.
4. Remove from heat.
5. Add remaining milk, eggnog, sherry and nutmeg; stir until blended.
6. Refrigerate 1 hour or until chilled.
7. Cut crust off pound cake; discard or reserve for another use.
8. Cut cake horizontally into 4 lengthwise slices.
9. Spread 3 cake slices with jam; stack to reassemble cake.
10. Cut stacked cake crosswise into 14 (1/2-inch-thick) slices.
11. Stand 8 cake slices around side of 9-inch springform pan; place remaining cake slices on bottom of pan.
12. Add dry pudding mix to eggnog mixture; beat with whisk 2 min.
13. Let stand 5 min.
14. or until mixture begins to thicken.
15. Spoon into prepared pan.
16. Refrigerate 4 hours or until firm.
17. Remove rim of pan before serving dessert.

env, milk, eggnog, sherry, ground nutmeg, frozen pound cake, seedless raspberry

Taken from www.kraftrecipes.com/recipes/eggnog-trifle-cake-56314.aspx (may not work)