Festive Eggnog Trifle Delight
Indulge in the ultimate holiday dessert with our Festive Eggnog Trifle Delight. This elegant trifle features layers of light and creamy custard, rich with French vanilla, balanced by the freshness of strawberries and the crunch of toasted almonds. Perfect for gatherings, this visually stunning dessert not only pleases the palate but also adds a festive flair to any table. With its delightful blend of flavors and textures, this trifle is sure to become a cherished addition to your holiday celebrations. For larger gatherings, feel free to double the recipe and impress your guests with a grand presentation in a large trifle bowl.
N/A
Servings
200
Calories
8
Ingredients
Ingredients
Cold milk
1 1/4 cups (Chilled)
Jell-O French vanilla instant pudding mix
1 (4 ounce) box (Plain)
Orange juice
4 tablespoons (Freshly squeezed if possible)
Ground nutmeg
1/8 teaspoon (Ground)
Cool Whip
1 (8 ounce) container (Thawed)
Sara Lee frozen pound cake
1 box (Thawed)
Strawberries
3 cups (Halved)
Toasted sliced almonds
1/4 cup (Toasted)
Instructions
1
In a large mixing bowl, pour in 1 1/4 cups of cold milk. Sprinkle the entire box of Jell-O French vanilla instant pudding over the milk and add 2 tablespoons of orange juice and 1/8 teaspoon of ground nutmeg. Using a wire whisk, beat the mixture for about 1 to 2 minutes until it thickens. Allow the pudding to stand for an additional 5 minutes, then gently fold in the thawed Cool Whip until the mixture is smooth and well combined.
2
While the custard sets, prepare the Sara Lee frozen pound cake. Slice the cake horizontally into four equal layers. Drizzle the remaining 2 tablespoons of orange juice evenly over each cake layer for added flavor and moisture. Cut the layers into 1-inch cubes.
3
In a 2 1/2 quart straight-sided trifle bowl, start building your layers. Begin with 2/3 of the cake cubes, placing them at the bottom of the bowl. Spoon 2/3 of the whipped topping mixture over the cake cubes, spreading it gently and evenly. Next, add a layer of halved strawberries and sprinkle with toasted sliced almonds, reserving a few strawberries and almonds for later garnishing.
4
Repeat the layering process with the remaining cake cubes and whipped topping mixture, finishing with a final layer of strawberries and almonds on top. If desired, use the reserved strawberries and almonds to beautifully garnish the trifle.
5
Cover the trifle bowl with plastic wrap and refrigerate for at least 1 hour, allowing the flavors to meld and the trifle to chill before serving. Enjoy this delightful dessert chilled!
Nutrition Information
12g
Fat
20g
Carbs
2.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Festive Eggnog Trifle Delight?
It is an elegant holiday dessert featuring layers of French vanilla custard, strawberries, pound cake, and toasted almonds.
What are the primary ingredients for this trifle?
The main ingredients are cold milk, French vanilla instant pudding, orange juice, nutmeg, Cool Whip, pound cake, strawberries, and toasted almonds.
How do I prepare the custard layer?
Whisk cold milk, pudding mix, orange juice, and nutmeg for 1-2 minutes, let it stand for 5 minutes, then fold in thawed Cool Whip.
What kind of cake is recommended for this recipe?
A Sara Lee frozen pound cake, thawed and sliced, is recommended.
How many calories are in one serving of this trifle?
Each serving contains approximately 200 calories.
What is the fat content per serving?
The dessert contains 12g of fat per serving.
How many carbohydrates are in each serving?
There are 20g of carbohydrates per serving.
What is the protein content of this dessert?
Each serving provides about 2.5g of protein.
How much orange juice is needed in total?
A total of 4 tablespoons of orange juice is used in the recipe.
How do I prepare the pound cake for layering?
Slice the cake into four layers, drizzle with orange juice, and then cut into 1-inch cubes.
What fruit is used in the Festive Eggnog Trifle?
The recipe calls for 3 cups of halved strawberries.
What size trifle bowl should I use?
A 2 1/2 quart straight-sided trifle bowl is ideal for this recipe.
How long does the trifle need to chill?
It should be refrigerated for at least 1 hour before serving to allow flavors to meld.
Can I double this recipe for a party?
Yes, you can double the recipe and use a larger trifle bowl for a grand presentation.
Does this recipe actually contain eggnog?
No, it uses French vanilla pudding and nutmeg to create a flavor profile similar to eggnog.
How many ingredients are required?
There are 8 total ingredients in this recipe.
What type of pudding mix is used?
A 4-ounce box of Jell-O French vanilla instant pudding mix is used.
How do I create the layers in the bowl?
Begin with cake cubes, followed by the whipped mixture, then strawberries and almonds; repeat the process once more.
Should the milk be cold?
Yes, the recipe specifies using 1 1/4 cups of cold milk for the pudding.
Is the Cool Whip added frozen or thawed?
The Cool Whip should be thawed before folding it into the pudding mixture.
What kind of almonds are used?
The recipe calls for 1/4 cup of toasted sliced almonds.
How long should I whisk the pudding mixture?
You should whisk the mixture for about 1 to 2 minutes until it thickens.
Can I use fresh orange juice?
Yes, freshly squeezed orange juice is recommended for the best flavor.
What is the purpose of the nutmeg?
Nutmeg is added to the pudding to give it a festive, eggnog-inspired flavor.
Do I need to cover the trifle while it chills?
Yes, cover the trifle bowl with plastic wrap before placing it in the refrigerator.
How should the strawberries be prepared?
The strawberries should be halved, with a few reserved for garnishing the top.
What is the primary flavor of the custard?
The custard is flavored with French vanilla and a hint of orange and nutmeg.
Is this recipe suitable for beginners?
Yes, it is tagged as an easy recipe and does not require baking.
How thick should the cake cubes be?
The cake should be cut into 1-inch cubes.
What is the best way to garnish the trifle?
Use the reserved strawberries and toasted almonds to beautifully decorate the top layer.