Eggnog Shortbread Trifle

Ingredients

1 Store Bought Pound Cake

3 Cups Eggnog

1 (5.1 Ounce) Package Instant Vanilla Pudding Mix

2 Cups Heavy Cream

¼ Cup White Sugar

2 Teaspoons Vanilla Extract

¼ Cup Sweetened Dried Cranberries, Chopped (Optional)

1 Cup Chopped Pecans (Optional)

4 Tablespoons Shortbread Cookie Crumbs

Directions

Step 1 Chop Pound Cake into large chunks

Step 2 Place the pudding mix in a large bowl. Pour in the eggnog and whisk for about 2 minutes. Refrigerate pudding until you are ready to assemble the trifle.

Step 3 In a large bowl, whip cream until stiff peaks are just about to form. Beat in sugar and vanilla until peaks form.

Step 4 Crumble 1/2 of the cake into the bottom of a trifle bowl or a large glass bowl. Spread 1/2 of the eggnog pudding over the cake, then spread 1/2 of the whipped cream on top of the pudding. Repeat the layers with the remaining cake, pudding, and whipped cream. Refrigerate 6 hours or overnight. Sprinkle the top with the cranberries and cookie crumbs before serving. Serve with shortbread cookies. Serves 18-20