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Eggnog Trifle |
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1 ¼ cups milk
1package
(4-serving size) French vanilla instant pudding & pie filling mix
¼ cup rum
⅛ teaspoon
nutmeg
1 container (8
ounces) frozen whipped topping, thawed
2 packages (3
ounces each) ladyfingers
1 can (21 ounces) strawberry pie filling |
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In medium bowl
combine milk, pudding mix, 2 tablespoons of the rum and nutmeg. Beat with
wire whisk or fork until well blended, 1 to 2 minutes. Refrigerate 5
minutes. Fold in 2 cups of the whipped topping. Arrange 1 package of the
ladyfingers in bottom of 2½ to 3 quart bowl. Sprinkle with 1 tablespoon of
the remaining rum. Top with half of the pudding mixture and half of the
strawberry pie filling. Repeat layers with remaining ladyfingers, rum,
pudding mixture and pie filling.
Cover and
refrigerate several hours or overnight. Garnish with remaining whipped
topping just before serving.
10 to 12
servings |
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Specialty Bakers, Inc., 450 South
State Road, Marysville, PA 17053 |
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