 |
|
|
|
|
|
| |
| INGREDIENTS |
- 3/4 cup cold milk
-
1 (3.4-ounce) package instant vanilla pudding mix
-
2 cups eggnog
-
1/2 teaspoon almond extract
-
1 1/2 cups whipping cream, divided
-
1 (10-ounce) loaf angel food or sponge cake
|
| INSTRUCTIONS |
In a mixing bowl, beat milk and pudding mix until blended. Gradually add eggnog; mix well. Fold in almond extract and 1 cup whipping cream; set aside. Slice cake into -inch pieces.
Place a fourth of the slices in a 2-quart serving bowl; top with 1/3 cup jam or preserves; spoon 1 cup eggnog mixture over all. Repeat two more layers of cake, jam, and eggnog mixture. Top with remaining cake and eggnog mixture. Chill for at least two hours.
Fold sugar and vanilla into remaining whipped cream; spoon on top of trifle and garnish with cherries.
Yield: 8 to 10 servings.
The cook says, “This is a beautiful dessert and as delicious as it is eye-catching. And it’s not only for Christmas but for other occasions as well.”
|
| |
|
|
|
|
|
|
|
|
|
|
|
|