• Mix 1 cup of milk and 2 cups of eggnog in a bowl. Add the pudding mix in and whisk. Put in the fridge and let it chill for 5 minutes. After that time has passed, add a tub of whipped cream and fold it in. Place the mixture in the fridge for 30 minutes.
• Trim off the edges of the pounds cakes and cut them into slices that are 1/2 inch thick. You will then cut them into cubes that are 1/2 inch in size.
• Drain the liquid from the oranges and the cherries and set it aside.

Layering the Trifle

• Grab your trifle bowl and put the cubed pound cake at the bottom. Drizzle 1/4 cup of eggnog on top and let it soak up for 5 minutes.
• Add 1/3 of the pudding and spread it out evenly on top.
• Add a layer of the oranges and cherries.
• Repeat these three layers two more times. This will give you three layers of cake, 3 layers of pudding, and 2 layers of oranges and cherries.
• Put the trifle in the fridge to chill for 2 hours.

Serving

• Before serving, add whipped cream on top. You can make it pretty by using a pastry bag to decorate.
• Garnish with the stemmed cherries and serve.