Every few months I have the opportunity to volunteer at the Ronald McDonald house associated with the Childrens' Memorial Hospital to make dinner for the houseguests. You can read about the Hawaiian Night dinner we put together here.
Right ahead of the holidays, the dinner organizer (who always comes up with creative dinner night options!) put me to work making the dessert: a Christmas Trifle! Intimidating at first, once I got started it really came together easily. So easily, in fact, that I decided to recreate the recipe for our own family Christmas!
The recipe calls for green maraschino cherries. I searched high and low (make that, I went to three stores) for these little green guys. I have taken it upon myself to declare that they don't exist. On another note, I have to say the pudding mix with egg nog is a pretty amazing combo. This might be a dish all in itself next holiday season!
16-20 servingsTaken from a Taste of Home recipe.
1 can (8 ounces) crushed pineapple
3 medium firm bananas, sliced
1 jar (10 ounces) red maraschino cherries
1 jar (6 ounces) green maraschino cherries
3-1/2 cups eggnog, chilled
2 packages (3.4 ounces each) instant vanilla pudding mix
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
1 carton (16 ounces) frozen whipped topping, thawed
Drain pineapple, reserving juice. Dip bananas in juice; drain and discard juice. Set aside pineapple, bananas, three red cherries and three green cherries. In a bowl, whisk the eggnog and pudding mixes until slightly thickened.
Place half of the pudding in a 4-qt. serving or trifle bowl; layer with half of the bananas, pineapple. cherries, cake cubes and whipped topping. Repeat layers. Garnish with reserved cherries.
My sister was all to happy to use her trifle dish again and it was great to add a dessert to the Christmas Dinner mix (although we definitely had our fill of cookies and snacks before we sat down to our meal!)