Holiday Trifle

recipe image

Store bought pound cake and frozen raspberries are simple shortcuts that make this recipe easy to throw together. To maintain the pretty layered look, serve the trifle in hurricane or sundae glasses.

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1 1/2 c.
heavy cream

c.
eggnog

1
pound cake

12 oz.
frozen raspberries

1/2 c.
sliced almonds

  1. In a large bowl, beat heavy cream until stiff peaks form; fold in 1/3 cup eggnog.
  2. In a 4-quart trifle bowl, layer half of cake, 1/3 cup eggnog, raspberries, and half of cream mixture.
  3. Repeat layers. Top with almonds.

Holiday Trifle

Con Poulos

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