Cake, Desserts, Elaine Walker

Eggnog Gingersnap Trifle

1 (5.1 ounce) box of Jello Instant Vanilla Pudding & Pie Filling
3 cups eggnog
16 ounces Cool Whip
1 (16 ounce) frozen Sara Lee Family Size All Butter Pound Cake
16 gingersnap cookies, finely crushed
1/4 cup pecans, finely chopped

Night Before
Thaw Cool Whip and pound cake in the refrigerator.

Next Morning
Whisk pudding mix and eggnog for 2 minutes or until well blended. Chill pudding for 30 minutes to thicken.

Crumble the pound cake.
Crush the cookies, reserving 2 tablespoons.
Chop the pecans.

Assemble the trifle in in this order: one-half each of the cake crumbs, cookie crumbs, pudding mixture, and Cool Whip. Repeat layers.

Top with pecans and the remaining 2 tablespoons of cookie crumbs.
Chill one hour.