Eggnog Trifle – a delicious recipe with cold milk, jell-o, orange juice, ground nutmeg, cake, halved strawberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pour milk into large bowl. Add pudding mix, 2 tablespoons of the juice and nutmeg. Beat with wire whisk 1 to 2 minutes. Let stand 5 minutes. Gently stir in whipped topping.
2
Slice cake horizontally into 4 layers. Sprinkle cake layers evenly with remaining 2 tablespoons juice. Cut into 1-inch cubes.
3
Place 2/3 of the cake cubes in bottom of a 2 1/2 quart straight-sided bowl. Spoon 2/3 of the whipped topping mixture over cake cubes. Top with strawberries and toasted almonds, reserving several for garnish, if desired. Layer remaining cake cubes and shipped topping mixture over strawberries. Garnish with reserved strawberries and almonds.
4
Refrigerate at least 1 hour or until ready to serve.
214
kcal
Calories
7
g
Fat
20
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/4 cups cold milk, 1 (4 ounce) box jell-o French vanilla instant pudding, 4 tablespoons orange juice, 1/8 teaspoon ground nutmeg, and more.
Yes, Eggnog Trifle falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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