Here you go.......
EGGNOG TRIFLE
1 pint of whipping cream – whipped to stiff peaks. Set aside
1 large package of vanilla instant pudding
2 cups of eggnog
¾ cup of milk
1 tsp. almond flavouring (or vanilla)
Beat together well and set aside until almost set. Then fold in ¾ of the whipped cream. Reserve the rest of the cream for the top of the trifle.
For the layers……..
1 Sarah Lee pound cake
Jam – I use raspberry jam. Strawberry is good too.
Sherry (optional)
Fruit – I use canned crushed pineapple, canned peaches, sliced bananas, fresh raspberries, canned mandarin oranges, etc.. Choose the fruit that you like. Drain the fruit, reserving the juices, and mix the fruit together in a bowl.
Slice the Sarah Lee pound cake into thin slices so you get about 12 slices from the loaf.
Now layer in the serving bowl…….
1st Layer …….Place about 5 slices of the cake on the bottom of the serving bowl. Drizzle with either the reserved juices from the fruit or the sherry (or both if you like). Spread the cake slices with raspberry jam.
2nd Layer …. Fruit mixture
3rd Layer …. Eggnog mixture
Repeat the layers until the serving bowl is full or your ingredients are all gone, whichever comes first.
Top the trifle with the reserved whipped cream. Refrigerate for several hours or overnight for the flavours to blend. Yumm-o!
To make this sort of low-cal (if there is any such thing as a low-cal trifle ;) ) you can use canned fruit in juice, a lite Sarah Lee poundcake, fat free vanilla pudding, low-sugar jam, lite eggnog...... sorry but nothing can be done about the whipping cream, however!