Recipe: Big Christmas Trifle (using ladyfingers, eggnog, and cranberry sauce)

BIG CHRISTMAS TRIFLE

2 packages (3.4 oz. each) instant vanilla pudding mix
1 quart eggnog, divided use
2 cans (16 oz. each) whole-berry cranberry sauce
1/3 cup water
2 packages (3 oz. each) prepared ladyfingers*
1 (8 oz.) container 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 one-third of the ladyfingers. Drizzle with the extra eggnog to moisten. Top the ladyfingers with one-third of the cranberry sauce, spreading it to the sides of the bowl with the back of a spoon. Top with one-third of the pudding mixture. Spread to the sides with the back of a spoon. Top with one-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 dishes.

*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.

*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.

Makes 16 servings
From: Alicia Ross, with Beverly Mills, United Feature Syndicate
Source: Desperation Dinners, Akron Beacon Journal, December 20, 2006