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Orange-Angel Food Trifle
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Prep Time:
25 minutes
Total Time:
3 hours 10 minutes
Elevate your orange trifle with Betty Crocker™ angel food cake mix and top it off with toasted coconut for a delicious finish.
Ingredients:
  • 1 box (16 oz) Betty Crocker™ Angel Food Cake Mix
  • 1 1/3 cups water
  • 2 boxes (4-serving size each) vanilla instant pudding and pie filling mix
  • 4 cups milk
  • 1 container (8 oz) frozen whipped topping, thawed
  • 6 tablespoons orange-flavored liqueur or orange juice
  • 6 large navel oranges, peeled, sectioned
  • Toasted flaked coconut, if desired
Instructions:
  • Preheat oven to 350°F. Prepare cake mix according to package instructions for a 10-inch angel food cake pan, using water. Once baked, invert the pan onto a narrow-necked glass bottle or heatproof surface to cool completely for about 1 hour.
  • Prepare the pudding mix in a medium bowl following the box instructions, using milk. Gently fold in vanilla and a container of whipped topping. Chill until you're ready to assemble.
  • Take the cake out of the pan and cut or tear it into 1-inch cubes. In a trifle dish or glass bowl, layer one-third of the cake cubes. Drizzle with liqueur, then add one-third of the pudding mixture and one-third of the orange sections. Repeat the layers twice. Cover and refrigerate for at least 1 hour. Before serving, sprinkle with coconut for a delightful garnish.

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