Merry Christmas Trifle

2 (3.4-ounce) packages instant vanilla pudding mix
1 quart eggnog, divided
2 (16 ounce) cans whole berry cranberry sauce
1/3 cup water
2 (3 ounce) packages prepared ladyfingers
1 (8 ounce) container nondairy whipped topping
Fresh cranberries and mint leaves, optional garnish

In a large bowl, combine the pudding mix with 3 cups of the eggnog. Whisk briskly until well combined. Set aside.

Open the cans of cranberry sauce and pour them into a medium bowl. Add the water and stir well.

In a trifle dish (or other large bowl with 16-cup capacity), line the bottom with 1/3 of the ladyfingers. Drizzle with the extra eggnog to moisten. Top the ladyfingers with 1/3 of the cranberry sauce, spreading it to the sides of the bowl with the back of a spoon. Top with 1/3 of the pudding mixture. Spread to the sides with the back of a spoon. Top with 1/3 of the whipped topping, also spreading it to the sides.

Repeat these layers two more times: cake, eggnog for moistening, fruit, pudding, Cool Whip, ending with the whipped topping. Garnish with fresh cranberries and mint leaves, if desired.

Cover with wax paper and then tightly with plastic wrap or aluminum foil. Refrigerate for at least 4 hours (and up to 12 hours) before serving.

To serve, spoon the trifle into individual serving dishes.

Makes 16 servings.

Per serving: Calories 286 (24% from fat); Fat 8 g (5 g saturated) Cholesterol 56 mg; Sodium 296 mg Fiber 1 g; Carbohydrates 51 g Protein 3 g