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Eggnog Trifle

Eggnog Trifle recipe
photo by:kraft
This eggnog trifle is layer after festive layer of creamy deliciousness—occasionally punctuated by halved strawberries and toasted almonds.
10 min
10 min
10 servings
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What You Need

pkg.  (1 oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
cups  fat-free milk
Tbsp.  orange juice, divided
tsp.  ground nutmeg
tub  (8 oz.) COOL WHIP LITE Whipped Topping, thawed
pkg.  (13.6 oz.) prepared fat-free pound cake
cups  halved strawberries
cup  PLANTERS Sliced Almonds, toasted

Make It

BEAT pudding mix, milk, 2 Tbsp. orange juice and nutmeg in large bowl with whisk 2 min. Gently stir in COOL WHIP.

SLICE cake horizontally into 4 layers. Sprinkle cake layers evenly with remaining orange juice. Cut into 1-inch cubes.

PLACE half the cake cubes onto bottom of 2-1/2-qt. straight-sided bowl. Spoon half the COOL WHIP mixture over cake cubes. Top with berries and nuts, reserving several for garnish, if desired. Layer remaining cake cubes and COOL WHIP mixture over nuts. Top with reserved berries and nuts. Refrigerate until ready to serve.

Kraft Kitchens Tips

How to Toast Nuts
Spread in single layer on baking sheet. Bake at 350°F for 5 to 7 min. or until lightly toasted.
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