Orange Cream Trifle
Courtesy of Wisconsin Milk Marketing Board
Servings: 10
Prep Time: 15 Min.
Cook Time: n/a
Chill Time: 2 Hrs.
Prep Time: 15 Min.
Cook Time: n/a
Chill Time: 2 Hrs.
What you need:
* 2-3 oz. pkgs. instant vanilla flavor pudding
* 1 1/2 c. milk
* 1/2 c. frozen orange juice concentrate, thawed
* 1 c. (8 oz.) Wisconsin ricotta cheese
* 1 Tbsp. grated orange peel
* 1 c. whipping cream, whipped
* 1 pkg. (10 1/2 oz.) frozen pound cake, thawed
* 1/4 c. raspberry preserves
* fresh raspberries, blueberries, additional whipped cream and orange peel (optional)
* 1 1/2 c. milk
* 1/2 c. frozen orange juice concentrate, thawed
* 1 c. (8 oz.) Wisconsin ricotta cheese
* 1 Tbsp. grated orange peel
* 1 c. whipping cream, whipped
* 1 pkg. (10 1/2 oz.) frozen pound cake, thawed
* 1/4 c. raspberry preserves
* fresh raspberries, blueberries, additional whipped cream and orange peel (optional)
What to do:
1. In a large bowl, combine pudding mix with milk, stirring until smooth. Stir in orange juice concentrate. Add Ricotta and orange peel; mix well. Fold in whipped cream. Place one cup of cream mixture in bottom of straight-sided, deep glass bowl.
2. Slice pound cake into 3/8" slices (16 slices) and spread with preserves. Cut 6 slices in half; arrange around inside of bowl. Place 5 slices of cake over cream mixture. Top with 2 c. cream mixture, 5 slices of cake and remaining cream mixture. Chill 2 to 3 hrs. before serving. Garnish with raspberries, blueberries, whipped cream and orange peel, if desired.
2. Slice pound cake into 3/8" slices (16 slices) and spread with preserves. Cut 6 slices in half; arrange around inside of bowl. Place 5 slices of cake over cream mixture. Top with 2 c. cream mixture, 5 slices of cake and remaining cream mixture. Chill 2 to 3 hrs. before serving. Garnish with raspberries, blueberries, whipped cream and orange peel, if desired.