Recipe - Eggnog Trifle

1 One fourth cup Cold milk
1 pack (4serving size) JellO
instant pudding and pie
filling; French vanilla or
vanilla flavor
One fourth cup Rum
1/8 teaspoon Ground nutmeg
8 ounce Cool Whip whipped topping;
thawed
1 Pound cake loaf (about 12
ounces)
2 tablespoon Strawberry jam
1 cn (11oz) Mandarin orange
sections; drained
1 One half cup Strawberries; halved
One fourth cup Sliced almonds; toasted

POUR milk into medium bowl. Add pudding mix, 2 tablespoons of the rum and
nutmeg. Beat with wire whisk until well blended, 1 to 2 minutes. Let
stand 5 minutes or until slightly thickened. Fold in One half of the whipped
topping.

CUT rounded top off pound cake; reserve for snacking or other use. Slice
remaining cake horizontally into 4 layers. Sprinkle layers evenly with
remaining 2 tablespoons rum. Spread jam on surface of 2 layers; top with
remaining 2 layers . Cut cakes into 1inch cubes.

ARRANGE about One half of the cake cubes on bottom of 21/2quart
straightsided bowl. Spoon One half of the pudding mixture into bowl. Top with
One half of the fruit and almonds; cover with remaining cake cubes. Spoon
remaining pudding mixture over cake. Top with remaining fruit and almonds.
Garnish with remaining whipped topping. Chill until ready to serve.

MAKES 8 to 10 servings, Prep time: 30 minutes

From Favorite Recipes: JellO Easy Entertaining. Downloaded from Glen's
MM Recipe Archive, http://www.erols.com/hosey.