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Winter Eggnog Trifle

Name: Winter Eggnog Trifle
Prep time: 30 min
Total time: 3 h
Yield: 12
Ingredients: 1 box (16.25 oz) Betty Crocker™ Super Moist™ White Cake Mix; 1 1/4 cups eggnog; 1/3 cup vegetable oil; 3 egg whites; 4 cups fresh or frozen whole cranberries; 1 1/3 cups water; 1 1/3 cups granulated sugar; 2 boxes (6-serving size each) vanilla instant pudding and pie filling mix; 3 cups eggnog; 3 cups milk; 1 1/2 cups heavy whipping cream; 1 tablespoon powdered sugar; 1/2 cup pomegranate arils; Powdered sugar for sprinkling

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Prep 30 min
Total 3 hr 0 min
Servings 12

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This trifle will fool everyone into thinking it took you hours to make. Layers of eggnog cake, eggnog pudding and tart cranberry sauce give this dessert a pretty presentation and incredible holiday taste.

By Cindy Ensley

Updated Sep 20, 2016

Ingredients

Cake:

1 box (16.25 oz) Betty Crocker™ Super Moist™ White Cake Mix
1 1/4 cups eggnog
1/3 cup vegetable oil
3 egg whites

Cranberry Sauce:

4 cups fresh or frozen whole cranberries
1 1/3 cups water
1 1/3 cups granulated sugar

Pudding:

2 boxes (6-serving size each) vanilla instant pudding and pie filling mix
3 cups eggnog
3 cups milk

Toppings:

1 1/2 cups heavy whipping cream
1 tablespoon powdered sugar
1/2 cup pomegranate arils
Powdered sugar for sprinkling

Make With

Betty Crocker Cake Mix

Steps

1

Heat oven to 350° F. Grease 13x9-inch pan; line with cooking parchment paper.
2

In large bowl, beat Cake ingredients with electric mixer on medium speed about 2 minutes or until well combined. Spread in pan; bake about 30 minutes or until toothpick inserted in center of cake comes out clean. Place pan on cooling rack to cool completely. While cake bakes and cools, make Cranberry Sauce and Pudding.
3

In 2-quart saucepan, heat Cranberry Sauce ingredients to boiling over medium-high heat. Reduce to simmer; cook 5 to 10 minutes or until berries have burst and sauce begins to thicken. Pour sauce into wider bowl to cool. Cover and refrigerate until ready to use.
4

In large bowl, beat Pudding ingredients with whisk until combined. Cover and refrigerate until ready to use.
5

Cut completely cooled cake into cubes. Just before assembling trifle, in medium bowl, beat whipping cream and 1 tablespoon powdered sugar with electric mixer on high speed to stiff peaks.
6

In trifle bowl, layer cake cubes, pudding mixture and cranberry sauce; repeat. Top with whipped cream and a generous sprinkling of pomegranate arils. Sprinkle with powdered sugar.

Tips from the Betty Crocker Kitchens

tip 1
You can assemble this trifle early in the day or even the night before; cover and refrigerate until serving. Or the components for the trifle can be prepared a day or two in advance and assembled the day of.
tip 2
The aril is simply the seed pod inside a pomegranate. The clear, ruby-colored fruit surrounds a tiny, crisp seed, and the whole aril is edible.

Nutrition

660 Calories, 26g Total Fat, 8g Protein, 98g Total Carbohydrate, 75g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 660

Calories from Fat: 230

Total Fat: 26g; 39%

Saturated Fat: 13g; 64%

Trans Fat: 1/2g

Cholesterol: 85mg; 28%

Sodium: 770mg; 32%

Potassium: 350mg; 10%

Total Carbohydrate: 98g; 33%

Dietary Fiber: 2g; 9%

Sugars: 75g

Protein: 8g

% Daily Value*:

Vitamin A: 15%; 15%

Vitamin C: 10%; 10%

Calcium: 30%; 30%

Iron: 4%; 4%

Exchanges:

0 Starch; 1/2 Fruit; 5 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;