Raspberry-Orange Trifle

Yield:

60 servings, 1 cup each

Ingredients

Ingredients	Weights	Measures
raspberry-flavored gelatin	1 lb. + 8 oz. 4 oz.	1 qt. 2/3 cup
Hot water (150ºF to 170ºF)	120 fl oz 20 fl oz	3-3/4 qt. 2-1/2 cups
JELL-O Vanilla Instant Pudding	1 lb. + 12 oz. 4-1/2 oz.	1 pkg. 3/4 cup
cold milk	120 fl oz 20 fl oz	3-3/4 qt. 2-1/2 cups
prepared whipped topping	4 lb. + 8 oz. 12 oz.	2-1/4 gal. 1-1/2 qt.
Pound cake, cut into 1/2-inch cubes	2 lb. + 10 oz. 7 oz.	1-1/4 gal. 3-1/2 cups
ground cinnamon	1 oz. -	1/4 cup 2 tsp.
Canned mandarin orange segments, drained	6 lb. 1 lb.	3 qt. 2 cups

Directions

DISSOLVE gelatin in hot water. Pour into full hotel pan (or into half hotel pan for trial recipe). Refrigerate 3 hours or until firm. Cut into 1/2-inch cubes.

PREPARE pudding mix with milk as directed on package. Gently stir in 3 qt. of the whipped topping (or 2 cups of the whipped topping for trial recipe).

PLACE layers of half each of the gelatin and cake cubes in 6 (4-qt.) serving bowls (or 1 [4-qt.] serving bowl for trial recipe); sprinkle evenly with half of the cinnamon. Cover with layers of half each of the oranges and pudding mixture. Repeat all layers. Refrigerate 2 to 3 hours.

GARNISH with remaining whipped topping just before serving.

Kraft Kitchens Tips

Make Ahead

Dessert can be prepared and refrigerated up to 1 day before using. Pipe remaining whipped topping onto dessert using a pastry tube fitted with star tip just before serving.

Variation

Prepare using JELL-O Lemon Instant Pudding and substituting frozen unsweetened or fresh raspberries for the oranges.

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