HOLIDAY EGGNOG PUDDING TRIFLES!!

By shygirl

"A favorite treat around the holidays is shortbread with a big cup of eggnog". "So I took the idea a step further and turned those flavors into a layered dessert!" They're a snap to make and everyone gets their own!

Make 'em yourself!
Crush the cookies! Reserve 4 pieces Walker's Shortbread Petticoat Tails (from 2 (5.3 oz.) pkg's.) crush remaining into crumbs. Put 2 Tbls. crumbs in bottom of each of 4 (8 oz.) canning jars.

Ingredients

• PUDDING:
• 3 tbs. cornstarch
• 1/2 cup cold milk
• 2 egg yokes
• 2 cups store-bought eggnog
• 1/4 cup sugar
• Pinch of salt
• 2 tbs. butter
• 1 tsp. vanilla extract
• 2 tbs. crumbs
• TOPPING:
• 1/2 cup heavy cream
• 3 tbs. extra fine sugar
• Freshly grated nutmeg
• Reserved shortbreads

Preparation

Step 1

Make the Pudding:
In bowl, whisk 3 Tbs. cornstarch into 1/2 cup of cold milk; whisk in 2 egg yokes. In pot, mix 2 cups store-bought eggnog, 1/4 cup sugar and pinch of salt, heat over med-high heat. When mixture comes to boil, remove from heat slowly whisk in yolk mixture. Return to heat;cook, stirring until thickened. Remove from heat; stir in 2 Tbs. butter and 1 tsp. vanilla extract. Layer about 1/3 cup pudding and 2 Tbs. crumbs in each jar twice.

Make the topping:
Beat 1/2 cup heavy cream and 3 Tbs. extra fine sugar until fluffy. Dollop on top of trifles; sprinkle with freshly ground nutmeg. Embellish with reserved shortbread's.