2 (3.4 oz) packages instant vanilla pudding mix
1 quart eggnog (divided use)
2 (16 oz) cans whole-berry cranberry sauce
1/3 cup water
2 (3 oz) packages ladyfingers
2 (8 oz) containers non-dairy whipped topping

fresh cranberries and mint leaves for optional garnish

In a large bowl, combine the pudding mix with 3 cups of the eggnog.  Whisk briskly until well combined.  Set aside

Open cans of cranberry sauce and pour them into a medium bowl.  Add water and stir well.

In a trifle dish, line the bottom with 1/3 of the ladyfingers.  Drizzle with the extra eggnog to moisten.  Top the ladyfingers with 1/3 of the cranberry sauce, spreading it to the sides of the bowl with the back of a spoon.  Top with 1/3 of the pudding mixture, spreading it with a spoon to the sides of the dish.  Top with 1/3 of the whipped topping, spreading to the sides of the dish. 

Repeat these layers two more times; cake, eggnog for moistening, fruit, pudding, Cool Whip, ending with the whipped topping.  Garnish as desired.

Cover and refrigeratore for at least 4 hours before serving.