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Eggnog Trifle Cake

Eggnog Trifle Cake recipe
photo by:kraft
Pound cake slices spread with raspberry jam hold a creamy filling of vanilla pudding flavored with eggnog, sherry and nutmeg.
25 min
5 hr 25 min
16 servings
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What You Need

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

Make It

SPRINKLE gelatine over 1-1/2 cups of the milk in medium saucepan; let stand 1 min. Cook on low heat 5 min. or until gelatine is dissolved, stirring frequently. Remove from heat. Add remaining 1-1/2 cups milk, the eggnog, sherry and nutmeg; stir until well blended. Refrigerate 1 hour or until chilled.

CUT off crust from pound cake; discard or reserve for another use. Cut cake horizontally into four lengthwise slices. Spread three of the cake slices with jam; stack to reassemble cake. Slice cake into 14 (1/2-inch-thick) slices. Stand eight cake slices around side of 9-inch springform pan; place remaining cake slices on bottom of pan. Set aside.

ADD dry pudding mix to chilled eggnog mixture; beat with wire whisk 2 min. or until well blended. Let stand 5 min. or until mixture begins to thicken. Spoon into prepared pan. Refrigerate 4 hours or until firm.

Please use alcohol responsibly.

Kraft Kitchens Tips

Size Wise
You'll know it's holiday time when you get to enjoy a serving of this moist cake!
Special Extra
Garnish with thawed COOL WHIP Whipped Topping, toasted PLANTERS Slivered Almonds and ground nutmeg just before serving.
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