Christmas Recipes
Holiday Eggnog Trifle
Ingredients
- 3 1/2 cups commercial eggnog
- 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
Instructions
- Pre-chill mixing bowl and mixing beaters in freezer for 5 to 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.