Winter Eggnog Trifle

Ingredients

Cake:

• 1 box of Betty Crocker™ Super Moist™ White Cake Mix

• 1 ¼ cups eggnog

• ⅓ cup vegetable oil

• 3 egg whites

Cranberry Sauce:

• 4 cups fresh or frozen whole cranberries

• 1 ⅓ cups water

• 1 ⅓ 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 ½ cups heavy whipping cream

• 1 tablespoon powdered sugar

• ½ cup pomegranate arils

• Powdered sugar for sprinkling

Instructions

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

2. In a large bowl, beat cake ingredients with an electric mixer on medium speed for 2 minutes or until well combined. Spread in pan; bake about 30 minutes or until the 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 boil 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 a 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 a trifle bowl or large glass dish, layer cake cubes, pudding mixture and cranberry sauce; repeat. Top with whipped cream and a generous sprinkling of pomegranate arils. Sprinkle with powdered sugar.