From Paulette Vickery's Recipe Collection

JELLO: EGGNOG TRIFLE

desserts

1 1/4 cup cold milk
1 pkg french vanilla pudding small
1/4 cup rum
1/8 teaspoon nutmeg
3 1/2 cup cool whip, 8oz
1 each pound cake loaf, 12oz
2 tablespoon strawberry jam
1 can mandrian oranges, 11oz
1 1/2 cup strawberries, halved
1/4 cup slivered almonds, toasted

Pour milk into medium bowl. Add pudding mix, 2 tablespoons rum, and nutmeg. Beat with wire whisk until well blended, 1-2 minutes. Let stand 5 minutes, or until slightly thickened. Fold in one half of the cool whip. Cut rounded top off pound cake. 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 1 inch cubes. Arrange about one half of the cake cubes on bottom of 2 1/2 quart straight sided bowl. Spoon one half of the pudding mixture into bowl over cake. Top with one half fruit and almonds. (Drain Mandrian oranges before using). Cover with remaining cake cubes. Spoon remaining pudding mixture over cake. Top with remaining fruit and almonds. Garnish with remaining cool whip. Chill until ready to serve. For best results, make a day ahead to allow flavors to blend.

Yield: 12 servings




** **