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Easy Orange-Cranberry Dessert
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Prep Time:
15 minutes
Total Time:
3 hours 15 minutes
Use frozen pound cake to create a stunning and delicious trifle in minutes.
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
Instructions:
  • In a 2-quart saucepan, combine pudding mix and milk. Bring to a gentle boil over medium heat, stirring constantly. Remove from heat and cover the surface of the pudding with plastic wrap. Chill in the refrigerator for 2 hours, or until fully cooled.
  • In a chilled small bowl, whip the cream with an electric mixer on high speed until soft peaks form. Add powdered sugar and continue beating until stiff peaks form. Gently fold in 1/2 cup of the whipped cream into the pudding.
  • Cut the pound cake into 1/2-inch slices and then cut each slice in half crosswise. Arrange one-third of the cake pieces in the bottom of a trifle bowl with a slanted side, or half of the cake pieces in the bottom of a trifle bowl with a straight side. Drizzle 2 tablespoons of the liqueur over the cake. Spread one-third or half of the cranberry-orange sauce over the cake pieces. Layer with half of the raspberries and orange segments. Spoon 1 cup of the pudding mixture over the fruit. Repeat the layers with the remaining cake, liqueur, cranberry-orange sauce, raspberries, orange segments, and pudding mixture. Finish by topping with whipped cream. Chill in the refrigerator for 1 hour before serving. Garnish with extra raspberries.

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