2 small boxes vanilla-flavored instant pudding mix
1/4 teaspoon ground nutmeg (or more if desired)
1 prepared angel food cake, cubed
2 (12 to 16 ounce) packages frozen raspberries, thawed and drained
2 cups whipping cream
2 tablespoons confectioners' sugar
1 1/2 teaspoons vanilla extract
24 sheets Graham crackers, crushed
Pre-chill mixing bowl and mixing beaters in freezer for 5-10 minutes.
Combine instant pudding mix according to package directions
using eggnog in place of milk. Add ground nutmeg when blending.
Whip whipping cream and confectioners' sugar until soft
peaks form in chilled mixing bowl. Fold in vanilla extract.
In a trifle bowl or clear bowl with straight sides, layer 1/3
of angel food cake cubes, then 1/3 of the pudding mixture over
cake and top with 1 1/2 cups raspberries. Sprinkle with 1/4
of crushed Graham crackers. Evenly spread 3/4 cup whipped cream
over raspberries and graham crackers.
Repeat for a total of 3 layers. End with layer of whipped cream and garnish with remaining
raspberries and graham crackers.