Eggnog Trifle

This eggnog trifle is layer after festive layer of creamy deliciousness — occasionally punctuated by halved strawberries and toasted almonds.

Eggnog Trifle

HOW TO TOAST NUTS: Spread in single layer on baking sheet. Bake at 350 degrees F for 5 to 7 minutes or until lightly toasted.

Ingredients

  • 1 (1 ounce) box JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
  • 1 1/4 cups fat-free milk
  • 4 tablespoons orange juice, divided
  • 1/8 teaspoon ground nutmeg
  • 1 (8 ounce) tub COOL WHIP LITE Whipped Topping, thawed
  • 1 (13.6 ounce) package prepared fat-free pound cake
  • 3 cups halved strawberries
  • 1/4 cup PLANTERS Sliced Almonds, toasted

Instructions

  1. Beat pudding mix, milk, 2 tablespoons orange juice and nutmeg in large bowl with whisk 2 minutes. Gently stir in COOL WHIP.
  2. Slice cake horizontally into 4 layers. Sprinkle cake layers evenly with remaining orange juice. Cut into 1-inch cubes.
  3. Place half the cake cubes onto bottom of 2 1/2-quart straight-sided bowl.
  4. Spoon half the COOL WHIP mixture over cake cubes.
  5. Top with berries and nuts, reserving several for garnish, if desired.
  6. Layer remaining cake cubes and COOL WHIP mixture over nuts.
  7. Top with reserved berries and nuts.
  8. Refrigerate until ready to serve.

Prep: 10 min | Yield: 10 servings

Recipe and photo used with permission from: kraftrecipes.com

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