Ingredients
3/4 cup cold milk1 package (3.4 ounces) instant vanilla pudding mix2 cups eggnog1/2 teaspoon almond extract1-1/2 cups heavy whipping cream, whipped, divided1 loaf-shaped angel food cake (10-1/2 ounces) or sponge cake1 cup raspberry jam or preserves2 tablespoons confectioners’ sugar1/2 teaspoon vanilla extractMaraschino cherry halves
Preparation
In a bowl, whisk milk and pudding mix until blended. Gradually add eggnog; mix well. Fold in extract and 1 cup whipped cream; set aside.
Cut cake into 1/2-in. slices; place a fourth in a 2-qt. serving bowl. Top with 1/3 cup jam. Spoon 1 cup of eggnog mixture over all. Repeat twice. Cover and chill for at least 2 hours.
Fold sugar and vanilla into remaining whipped cream; spoon on top of trifle. Garnish with cherries.
