Easy Orange-Cranberry Dessert

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

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

Directions

  1. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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