MY STORE: 
Orange Cream Trifle
Courtesy of Wisconsin Milk Marketing Board 10 Servings • 15 Min. Prep Time • 2 Hrs. Chill Time| Ingredients |
|---|
| 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) |
Directions:
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.
