Eggnog Trifle - cooking recipe

Ingredients

1 1/4 c. cold milk
1 (4 serving size) pkg. jello French vanilla or vanilla flavor instant pudding and pie filling
4 Tbsp. orange juice
1/8 tsp. ground nutmeg
1 (8 oz.) tub Cool Whip, thawed
1 (12 oz.) pkg. all butter pound loaf
3 c. halved strawberries
1/4 c. toasted, sliced almonds

Preparation

Pour milk into large bowl.
Add pudding mix, 2 tablespoons of juice and nutmeg.
Beat with wire whisk, 1 to 2 minutes.
Let stand 5 minutes.
Gently stir in whipped topping.
Slice cake horizontally into 4 layers.
Sprinkle cake layers evenly with remaining 2 tablespoons juice.
Cut in 1-inch cubes.
Place 2/3 of cake cubes in bottom of 2 1/2-quart straight sided bowl.
Spoon 2/3 of whipped topping over cake cubes.
Top with strawberries and toasted almonds.
Lay remaining cake cubes and whipped topping mixture over strawberries.
Garnish with reserved strawberries and almonds.
Refrigerate at least 1 hour or until ready to serve. Makes 10 servings.