Dessertsbettycrocker4.3
Winter Eggnog Trifle
This trifle will fool everyone into thinking it took you hours to make. Layers of eggnog cake, eggnog pudding and tart cranberry sauce give this dessert a pretty presentation and incredible holiday taste.
👥 12 Servings⏱️ Prep & Cook: 3h⏳ Prep: 30 min👤 Cindy Rahe📖 bettycrocker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- saucepan
- whisk
📝 Preparation Steps
1
Heat oven to 350° F. Grease 13x9-inch pan; line with cooking parchment paper.
2
In large bowl, beat Cake ingredients with electric mixer on medium speed about ⏱️ 2 minutes or until well combined. Spread in pan; bake about ⏱️ 30 minutes or until toothpick inserted in center of cake comes out clean. Place pan on cooling rack to cool completely. While cake bakes and cools, make Cranberry Sauce and Pudding.
3
In 2-quart saucepan, heat Cranberry Sauce ingredients to boiling over medium-high heat. Reduce to simmer; cook 5 to ⏱️ 10 minutes or until berries have burst and sauce begins to thicken. Pour sauce into wider bowl to cool. Cover and refrigerate until ready to use.
4
In large bowl, beat Pudding ingredients with whisk until combined. Cover and refrigerate until ready to use.
5
Cut completely cooled cake into cubes. Just before assembling trifle, in medium bowl, beat whipping cream and 1 tablespoon powdered sugar with electric mixer on high speed to stiff peaks.
powdered sugar1 tablespoonPowdered sugar for sprinkling
6
In trifle bowl, layer cake cubes, pudding mixture and cranberry sauce; repeat. Top with whipped cream and a generous sprinkling of pomegranate arils. Sprinkle with powdered sugar.
powdered sugar1 tablespoonPowdered sugar for sprinkling
Nutrition Facts
serving Size
1 Serving
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