Eggnog Trifle

This classic Christmas dessert is too delicious to have just once a year. Serve it to your family for birthdays...and whatever other occasion you can think of!


8 to 10 servings


3/4 cup cold milk
1 (3.4 ounce) package instant vanilla pudding mix
2 cups eggnog
1/2 teaspoon almond extract
1 1/2 cups heavy whipping cream, whipped, divided
1 (10.5 ounce) loaf-shaped angel food cake or sponge cake
1 cup raspberry jam or preserves
2 tablespoons confectioners' (powdered) sugar
1/2 teaspoon vanilla extract
maraschino cherry halves


In a bowl, whisk milk and pudding mix until blended. Gradually add eggnog; mix well. Fold in extract and 1 cup whipped cream; set aside.

Cut cake into 1/2-inch slices; place a fourth in a 2-quart serving bowl. Top with 1/3 cup jam. Spoon 1 cup of eggnog mixture over all. Repeat twice. Cover and chill for at least 2 hours.

Fold sugar and vanilla into remaining whipped cream; spoon on top of trifle. Garnish with cherries.

Estimated Time

Preparation Time: 25 minutes
Chill Time: 2 hours


Store in refrigerator.

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