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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Here's a fast and festive treat to present during the holiday season, pens Margaret Wilson of Hemet, California. With a little help from canned pie filling, cranberry sauce and a frozen pound cake, it couldn't be easier. Ingredients:
1-1/2 cups cold milk |
2 tablespoons refrigerated hazelnut nondairy creamer |
1 package (3.4 ounces) instant vanilla pudding mix |
1 can (21 ounces) apple pie filling |
1 can (14 ounces) whole-berry cranberry sauce |
1 loaf (10-3/4 ounces) frozen pound cake, thawed and cubed |
2 cups whipped topping |
Directions:
1. In a large bowl, whisk milk, creamer and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In another bowl, combine pie filling and cranberry sauce.
2. Place a third of the cake cubes in a 3-qt. trifle bowl; layer with a fourth of the cranberry mixture and a third of the pudding mixture. Repeat layers twice.
3. Top with remaining cranberry mixture. Garnish with whipped topping. Cover and refrigerate until serving. Yield: 12-14.
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