Eggnog Trifle - cooking recipe

Ingredients

3/4 cup milk
1 (3 1/2 ounce) package vanilla instant pudding mix
2 cups eggnog
1/2 teaspoon almond extract
1 1/2 cups heavy whipping cream, divided (or use reduced-fat cool whip)
10 1/2 ounces angel food cake
1 cup raspberry jam (or use marmalade)
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
maraschino 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 (or use cool whip); 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.
NOTE: You can make it the night before or early in the morning and placed in the fridge until serving time.