Eggnog Torte

1 1/2 cups dairy eggnog
1 package (3 3/4-ounce) vanilla instant pudding mix
1/4 cup (1/2 stick) butter
1 round angel food cake (about 1 pound)
Red currant jelly
Chopped pecans

Combine eggnog and pudding mix in large bowl of electric mixer. Beat slowly at lowest speed until blended (about 2 minutes). Cover and chill at least 2 hours.

In a mixing bowl, cream butter until light and fluffy. Beating at medium speed, very gradually add chilled pudding mixture.

Cut cake horizontally in four layers. Thinly spread jelly on top of cut layer. Spread 1/4 of eggnog filling over jelly. Repeat until all layers are assembled. Sprinkle pecans on top. Chill until ready to serve.

Makes 16 servings