Fruity Hazelnut Trifle

1-1/2 cups cold milk
2 tablespoons refrigerated hazelnut nondairy creamer
1 package (3.4 ounces) instant vanilla pudding mix
1 can (21 ounces) apple pie filling
1 can (16 ounces) whole-berry cranberry sauce
1 loaf (10-3/4 ounces) frozen pound cake, thawed and cubed
2 cups whipped topping

In a bowl, whisk milk, creamer and pudding mix for 2 minutes. In another bowl, combine pie filling and cranberry sauce. Place a third of the cake cubes in a 3-qt. trifle bowl; layer with a fourth of the cranberry mixture and a third of the pudding mixture. Repeat layers twice.

Top with remaining cranberry mixture. Garnish with whipped topping. Cover and refrigerate until serving. Makes 12-14 servings.