Turn slices of pound cake into an Eggnog Trifle Cake. Our Eggnog Trifle Cake includes jam and vanilla pudding flavored with eggnog, sherry and nutmeg.
What You Need
Original recipe yields 16 servings
2 env. (1/4 oz. each) KNOX Unflavored Gelatine
3 cups milk, divided
1 qt. (4 cups) eggnog
1/4 cup dry sherry
1/8 tsp. ground nutmeg
1 pkg. (10-3/4 oz.) frozen pound cake, thawed
6 Tbsp. seedless raspberry jam or preserves
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
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Please use alcohol responsibly.
Let's Make It
Sprinkle gelatine over 1-1/2 cups milk in medium saucepan; let stand 1 min. Cook on low heat 5 min. or until gelatine is completely dissolved, stirring frequently. Remove from heat. Add remaining milk, eggnog, sherry and nutmeg; stir until blended. Refrigerate 1 hour or until chilled.
Cut crust off pound cake; discard or reserve for another use. Cut cake horizontally into 4 lengthwise slices. Spread 3 cake slices with jam; stack to reassemble cake. Cut stacked cake crosswise into 14 (1/2-inch-thick) slices. Stand 8 cake slices around side of 9-inch springform pan; place remaining cake slices on bottom of pan.
Add dry pudding mix to eggnog mixture; beat with whisk 2 min. Let stand 5 min. or until mixture begins to thicken. Spoon into prepared pan. Refrigerate 4 hours or until firm. Remove rim of pan before serving dessert.
You'll know it's holiday time when you get to enjoy a serving of this moist cake!
Garnish with thawed COOL WHIP Whipped Topping, toasted PLANTERS Slivered Almonds and ground nutmeg just before serving.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.