ix until blended. Gradually add eggnog; mix well. Fold in extract
ottom side of 14-cup trifle dish, pressing against side of
Pour eggnog into a deep flat bowl or compote dish.
Arrange cake pieces over eggnog and aginst the edges of bowl.
Moisten with sherry and brandy.
Sprinkle lemon zest and almonds evenly over cake.
Spoon on preserves, distribute banana, pineapple and amaretti cookies over preserves.
Either pipe or spoon whipped cream on trifle.
Serve by spooning trifle from the bottom of the dish to combine all ingredients.
Drain pineapple, reserving juice. Dip bananas in juice, drain and discard juice. Set aside pineapple, bananas, three red cherries and three green cherries. In a bowl, whisk the eggnog and pudding mixed for 2 minutes or until slightly thickened.
Place half of the pudding in a 4 quart serving or trifle bowl, layer with half of the bananas, pineapple, cherries, cake cubes and whipped topping. Repeat layers. Garnish with walnuts and reserved cherries.
Serves 16-20.
Note: This recipe was made with commercially prepared eggnog.
arge bowl. Pour in the eggnog and whisk for about 2
atter alternately with 1 cup eggnog, mixing until just incorporated. Stir
Prepare Sugar Biscuits (recipe#59864): Brush tops of frozen
n the bottom of a trifle bowl.
Layer 1/2
Let butter, eggs and eggnog stand at room temperature 30
Make eggnog creme anglaise: in med saucepan,
nd spice. Mix well.
Trifle Assembly:
Clean and prepare
Spread half the ladyfingers with preserves.
Top with remaining halves.
Line sides and bottom of 5 cup 3-inch deep serving dish with ladyfingers.
Moisten with sherry (or brandy, etc.).
Fold whipped cream into eggnog until well blended.
Pour carefully in center of dish.
Cover with plastic wrap.
Chill several hours or overnight.
Garnish with whipped cream, preserves and almonds is additional and optional.
Makes 6 servings.
ake slices in 12-cup trifle dish to cover bottom. Spoon
/4 cup of the eggnog in a saucepan. Squeeze out
br>Place the cake mix, eggnog, brandy, oil, eggs, vanilla, nutmeg
combine cake mix, nutmeg, eggs, eggnog, melted butter and rum or
Prepare cake mix as directed, or make your own chocolate cake recipe and bake in a 9 x 13 inch pan.
When done, remove from the oven, poke holes in the cake and pour the kahlua over the cake.
Let cool.
Meanwhile prepare the pudding or mousse.
Tear or crumble the cake into pieces.
In a glass trifle bowl layer in this order: 1/3 of cake, 1/3 of pudding, 1/3 of whipped topping and 1/3 of candy bars.
Repeat layers ending with chopped candy bars on top.
Chill well.
1/4 cups of eggnog, then stir this into the
nch slices.
To assemble trifle, line bottom and sides of
ugar and vanilla.
Garnish trifle with sliced strawberries.
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