Recipe Junction

Our Favorite Recipes'

Big Christmas Trifle

Dinner for a crowd is one thing, but what always used to make me frantic was dessert.

That's when I discovered the wonders of a trifle. This layered beauty provides dessert for up to 16 people in just 20 minutes of active work.

Today's recipe celebrates that season with delicious holiday flavors. When eggnog and cranberries appear in the grocery stores, that means Christmas is right around the corner. This year, I decided to combine those delectable flavors into my favorite dessert, and the Big Christmas Trifle was born.

If you don't have a trifle dish, use a large decorative bowl with at least a 16-cup capacity. (A small punch bowl makes a great substitute.) A clear glass bowl with straight sides shows off the beautiful layers, but an opaque bowl is fine, too.

While just one trifle won't feed my extended family, trifles are so easy to put together that I can prepare two in less than 30 minutes. Regardless of who is in your crowd or what ages they cover, dessert is a snap with this easy-to-make-ahead favorite. Happy holidays.

Big Christmas Trifle

16 servings

• 2 packages (3.4 ounces each) instant vanilla-pudding mix
• 1 quart eggnog (divided use)
• 2 cans (16 ounces each) whole-berry cranberry sauce
• 1/3 cup water
• 2 packages (3 ounces each) prepared ladyfingers (see note)
• 1 container (8 ounces) nondairy whipped topping, such as Cool Whip
• Fresh cranberries and mint leaves, optional garnish

In a large bowl, combine the pudding mix (powder) with 3 cups of the eggnog. Whisk briskly until well-combined. Set aside.

Open the cans of cranberry sauce and pour them into a medium bowl. Add the water and stir well.

In a trifle dish (or other large bowl with 16-cup capacity), line the bottom with a third of the ladyfingers. Drizzle with the extra eggnog to moisten. Top the ladyfingers with a third of the cranberry sauce, spreading it to the sides of the bowl with the back of a spoon. Top with a third of the pudding mixture. Spread to the sides with the back of a spoon. Top with a third of the whipped topping, also spreading it to the sides.

Repeat these layers two more times: cake, eggnog for moistening, fruit, pudding, Cool Whip, ending with the whipped topping. Garnish with fresh cranberries and mint leaves, if desired. Cover with waxed paper and then tightly with plastic wrap or aluminum foil. Refrigerate for at least 4 hours (and up to 12 hours) before serving. To serve, spoon the trifle into individual serving dishes.

Note: Ladyfingers are found in the bakery section of most large grocery stores. Some stores keep them refrigerated, so ask the bakery manager if you don't find them on the shelves.

Start to finish: 20 minutes preparation, plus at least 4 hours refrigeration.

Per serving: 286 calories (24 percent from fat), 8 g fat (5 g saturated), 56 mg cholesterol, 3 g protein, 51 g carbohydrates, 1 g dietary fiber, 296 mg sodium.

Prior | Submit your recipe | Next

Add to Your Social Bookmarks: Del.icio.us Digg Furl Reddit Simpy Spurl Y! MyWeb - StumbleUpon