Cranberry orange trifle
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 85 g pkg cranberry jello | |
| 1 | cup | Boiling water |
| 1 | 10oz can mandarin oranges | |
| 1 | 300 g angel food cake, cut | |
| Into cubes | ||
| 1½ | cup | Cold milk |
| 1 | 30 g pkg jello instant | |
| Vanilla pudding | ||
| 1 | Tub 1-litre Cool Whip, | |
| Dessert topping | ||
Directions
GARNISH grated orange rind fresh cranberries Drain oranges, saving liquid. Add boiling water to the jello. Add additional water to reserved orange liquid to make 1 cup. Add to jello. In large glass bowl, put the cubed angel food cake. Slowly pour over the jello mixture. Toss gently until all jello has been absorbed. Make the instant pudding, using the 1-½ cups of milk.
Fold in 2 cups of Cool whip, orange sections and grated orange rind.
Spoon over top of the cake cubes. Garnish with the remaining toppings and chill for at least 4 hours. Makes about 10 servings.
Origin: Adapted from What's Cooking, 14th issue. Shared by: Sharon Stevens, Nov/95.
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