Hazlenut Trifle … a dessert that’s both festive and delicious!


Recipe of the Week:

  • 1 ½ c. Cold Milk
  • 2 Tbsp. Refrigerated Hazelnut Non-Dairy Creamer
  • 1 sm. Pkg. Instant Vanilla Pudding Mix
  • 1 can Apple Pie Filling
  • 1 can Cranberry Whole Berry Sauce
  • 1 (10 ¾ oz) Frozen Pound Cake thawed & cubed
  • 2 C. Whipped Topping
Hazlenut Trifle

This colorful Trifle is perfect for the holidays. Pretty enough to be your centerpiece yet so very easy to prepare.

  • In a large bowl, whisk milk, creamer, and pudding mix for 2 minutes and let stand.
  • In another bowl, combine pie filling and cranberry sauce.
  • Place 1/3 cake cubes in trifle bowl and layer with ¼ of the cranberry mixture and 1/3 of the pudding mixture.
  • Repeat layers twice.
  • Top with remaining cranberry mixture and garnish with whipped topping.
  • Cover and refrigerate. Serve chilled.

Serves 12-14.