MI Coop Kitchen

Eggnog Trifle

Recipe by
Great Lakes Energy Cooperative  
20 Minutes
Prep: 10 Minutes | Cook: 0.00 | Servings: 10 People


  • 1-1/4 cup cold milk
  • 1 (4-ounce) package vanilla instant pudding
  • 1/4 cup rum
  • 1/8 tsp ground nutmeg
  • 3-1/2 (8 ounce) cups whipped topping
  • 1 pound cake (cake loaf)
  • 2 tablespoons strawberry jam
  • 1 (11 ounce) can mandarin orange sections, drained
  • 1-1/2 cups strawberries, halved
  • 1/4 cup sliced almonds, toasted


  1. Pour milk into medium bowl. Add pudding mix, 2 tablespoons of rum and the nutmeg. Beat with wire whisk until well blended, 1-2 minutes. Let stand 5 minutes or until slightly thickened. Fold in 1/2 of the whipped topping.
  2. Cut rounded top off pound cake; reserve for your husband for snacking. Slice remaining cake horizontally into 4 layers. Sprinkle layers evenly with remaining rum. Spread jam on surface of two layers and top these with the remaining two layers. Cut cakes into 1-inch cubes.
  3. Arrange about 1/2 of the cake cubes on bottom of 2-1/2 quart trifle dish or straight side bowl. Spoon 1/2 of the pudding mixture into bowl. Top with 1/2 of the fruit and almonds. Cover with remaining cake cubes. Spoon remaining pudding mixture over cake. Top with fruit and almonds. Garnish with whipped topping and any remaining strawberries and almonds.

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