Eggnog Trifle Cake

1. 1

   Sprinkle gelatine over 1-1/2 cups milk in medium saucepan; let stand 1 min.

2. 2

   Cook on low heat 5 min.

3. 3

   or until gelatine is completely dissolved, stirring frequently.

4. 4

   Remove from heat.

5. 5

   Add remaining milk, eggnog, sherry and nutmeg; stir until blended.

6. 6

   Refrigerate 1 hour or until chilled.

7. 7

   Cut crust off pound cake; discard or reserve for another use.

8. 8

   Cut cake horizontally into 4 lengthwise slices.

9. 9

   Spread 3 cake slices with jam; stack to reassemble cake.

10. 10

    Cut stacked cake crosswise into 14 (1/2-inch-thick) slices.

11. 11

    Stand 8 cake slices around side of 9-inch springform pan; place remaining cake slices on bottom of pan.

12. 12

    Add dry pudding mix to eggnog mixture; beat with whisk 2 min.

13. 13

    Let stand 5 min.

14. 14

    or until mixture begins to thicken.

15. 15

    Spoon into prepared pan.

16. 16

    Refrigerate 4 hours or until firm.

17. 17

    Remove rim of pan before serving dessert.

No additional tips available.