Christmas Recipes
Merry Christmas Trifle
Yield: 16 servings
Ingredients
- 2 (3.4 ounce) boxes 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
Instructions
- 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.
Nutrition
Per serving: Calories 286 (24% from fat); Fat 8g (5g saturated) Cholesterol 56mg; Sodium 296 mg Fiber 1g; Carbohydrates 51g Protein 3g