In a bowl whisk milk and pudding until blended.
Gradually add eggnog; mix well. Fold in extract and 1 cup whipped crm; set aside
2
Cut cake into 1/2 inch slices; place a fourth in a 2 qt serving bowl. Top with 1/3 cup jam. Spoon cup of eggnog mixture over all. Repeat twice. Cover and chill for at least 2 hours
3
Fold sugar and vanilla into remaining whipped cream; spoon on top of trifle. Garnish with cherries
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