Trifles for Rosemarie:

Big Christmas Trifle

2 pkg. (3.4 oz) instant vanilla pudding mix
1 qt. eggnog
2 c. (16 oz) whole berry cranberry sauce
1/3 c. water
2 pkg (3 oz) prepared ladyfingers
1 container (8 oz) nondairy whipped topping, such as Cool Whip
Fresh cranberries & mint leaves, optional garnish

In large bowl combine pudding mix w/3 c. eggnog. Whisk briskly until well combined. Set aside. Pour cans of cranberry sauce into med. bowl. Add water & stir well. In trifle dish or other 16 oz. capacity dish, line bottom w/ 1/3 ladyfingers. Drizzle w/ extra eggnog. Top fingers w/ 1/3 cranberry sauce, spreading to sides of bowl w/ back of spoon. Top w/ 1/3 whipped topping spread to sides. Repeat layers 2 more times: cake, eggnog, fruit, pudding, Cool Whip, ending
w/ Cool Whip. Garnish w/ fresh cranberries & mint leaves. Cover w/ waxed paper & than tightly w/ plastic wrap or aluminum foil.

Refrigerate at least 4 hours & up to 12 hours before serving. 16 servings 286 cal. (Source: Alicia Ross & Beverly Mills)
Athena in DE

http://www.nancyskitchen.com