Holiday Egg Nog Trifle

Ingredients

• 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

Instructions

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