Wednesday, 1 February 2012

Cranberry Orange Trifle

Cranberry Orange Trifle recipe

what you need

2 pkg. (85 g each) Jell-O Cranberry Jelly Powder
2 cups boiling water
1 cup cold water
2 cups milk
2 pkg. (4-serving size each) Jell-O Vanilla Instant Pudding
3 cups thawed Cool Whip Whipped Topping
1 pkg. (298 g) frozen pound cake, thawed, cut into small cubes
1 can (10 fl oz/ 284 mL) mandarin orange segments, drained

make it

DISSOLVE jelly powder in boiling water. Stir in cold water. Pour into 13x9-inch pan. Refrigerate 3 hours or until firm.
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in the whipped topping.
CUT jelly into cubes. Remove 1 cup of the jelly cubes; set aside. Layer half each of the remaining jelly cubes, cake cubes, oranges and pudding in a 3-L serving bowl; repeat layers. Top with reserved jelly cubes. Refrigerate at least 1 hour or until ready to serve.

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