Orange Cream Trifle
- 2 (3-ounce) packages instant vanilla pudding mix
- 1½ cups milk
- ½ cup frozen orange juice concentrate, thawed
- 1 cup (8 ounces) ricotta cheese
- 1 tablespoon grated orange zest
- 1 cup whipping cream, whipped
- 1 (10 ½-ounce) package frozen pound cake
- ¼ cup raspberry preserves
- Fresh raspberries (optional)
Instructions:
This is a light and refreshing dessert.
- In a large bowl, combine the pudding mix with the milk, stirring until smooth. Stir in the orange juice concentrate. Add the cheese and the orange zest; mix well. Fold in the whipped cream.
- Place 1 cup of the pudding mixture in the bottom of a straight-sided glass bowl. Slice the pound cake into 16 (⅜- inch) slices and spread with preserves. Cut 6 slices in half; arrange around the inside of the bowl. Place 5 slices of cake over the cream mixture. Top with 2 more cups of the cream mixture, 5 slices of cake, and the remaining cream mixture. Chill for 2 to 3 hours before serving. Garnish with raspberries.