Easy Orange-Cranberry Dessert

Frozen pound cake makes for quick assembly of an eye-catching trifle filled with fresh flavor.

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  • prep time 15 min
  • total time 3 hr 15 min
  • ingredients 10
  • servings 12
 

Ingredients

1
package (3 ounces) vanilla pudding and pie filling mix (not instant)
2
cups milk
1
cup whipping (heavy) cream
1
tablespoon powdered sugar
1
package (10.75 ounces) frozen pound cake, thawed
1/4
cup orange-flavored liqueur or orange juice
3/4
cup frozen cranberry-orange sauce (from 12-ounce container), thawed
1
cup fresh raspberries
1
can (11 ounces) mandarin orange segments, drained
Additional fresh raspberries, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Mix pudding mix and milk in 2-quart sauce-pan. Heat to boiling over medium heat, stirring constantly; remove from heat. Place plastic wrap directly on pudding. Refrigerate 2 hours or until completely cooled.
  • 2 Beat whipping cream in chilled small bowl with electric mixer on high speed until soft peaks form. Add powdered sugar; beat until stiff peaks form. Fold 1/2 cup of the whipped cream into the pudding.
  • 3 Cut pound cake into 1/2-inch slices; cut each slice crosswise in half. Arrange about one-third of the cake pieces in bottom of bowl with slanted side, or arrange one-half of the cake pieces in bottom of bowl with straight side. Sprinkle with 2 tablespoons of the liqueur. Spread about one-third or one-half of the cranberry-orange sauce over cake pieces. Top with half each of the raspberries and orange segments. Spoon 1 cup of the pudding mixture over fruit. Repeat layers with remaining cake, liqueur, cranberry-orange sauce, raspberries, orange segments and pudding mixture. Top with remaining whipped cream. Refrigerate 1 hour before serving. Garnish with additional raspberries.
  • 1 Mix pudding mix and milk in 2-quart sauce-pan. Heat to boiling over medium heat, stirring constantly; remove from heat. Place plastic wrap directly on pudding. Refrigerate 2 hours or until completely cooled.
  • 2 Beat whipping cream in chilled small bowl with electric mixer on high speed until soft peaks form. Add powdered sugar; beat until stiff peaks form. Fold 1/2 cup of the whipped cream into the pudding.
  • 3 Cut pound cake into 1/2-inch slices; cut each slice crosswise in half. Arrange about one-third of the cake pieces in bottom of bowl with slanted side, or arrange one-half of the cake pieces in bottom of bowl with straight side. Sprinkle with 2 tablespoons of the liqueur. Spread about one-third or one-half of the cranberry-orange sauce over cake pieces. Top with half each of the raspberries and orange segments. Spoon 1 cup of the pudding mixture over fruit. Repeat layers with remaining cake, liqueur, cranberry-orange sauce, raspberries, orange segments and pudding mixture. Top with remaining whipped cream. Refrigerate 1 hour before serving. Garnish with additional raspberries.

EXPERT TIPS

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Expert Tips

Layered desserts, such as this holiday delight, can be prepared in any large pretty glass bowl. If the side is straight, divide the layers evenly. If the side is slanted, layer a little less in the narrower bottom of the bowl.

For quick preparation, use instant pudding mix prepared according to package directions, and use frozen (thawed) whipped topping in place of the whipped cream.

This is a perfect make-ahead dessert because the flavors improve as it stands in the refrigerator for several hours.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
(
Calories from Fat
125),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
7g,
7%
),
Cholesterol
55mg
55%;
Sodium
100mg
100%;
Total Carbohydrate
24g
24%
(Dietary Fiber
2g
2%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
24%;
Calcium
8%;
Iron
4%;
Exchanges:
1 Starch; 1 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.