Holiday Egg Nog Trifle

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  • 3 cups Kemps EggNog (Golden or Vanilla)
  • 2 packages vanilla-flavored instant pudding mix
  • 1 tsp ground nutmeg (or more if desired)
  • 1 prepared angel food cake, cubed
  • 2 (12 to 16-ounce) packages frozen raspberries, thawed and drained
  • 2 cups Kemps Whipping Cream
  • 2 Tbsp confectioner's sugar
  • 1 tsp vanilla
  • 24 sheets of graham crackers, crushed



  1. Pre-chill mixing bowl and mixing beaters in freezer for 5-10 minutes.
  2. Combine instant pudding mix according to package directions using Kemps EggNog in place of milk. Add ground nutmeg when blending.
  3. Prepare Kemps Whipping Cream in chilled mixing bowl: pour cream and confectioner s sugar into bowl and beat with a mixer until soft peaks form. Fold in vanilla.
  4. In a trifle bowl or clear bowl with straight sides, layer 1/3 of angel food cake cubes, then 1/3 of the pudding mixture over cake and top with 1 cups raspberries. Sprinkle with 6 sheets of crushed graham crackers.
  5. Evenly spread whipped cream over raspberries and graham crackers.
  6. Repeat for a total of 3 layers. End with layer of whipped cream and garnish with remaining raspberries and graham crackers.

Serves 16-18

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