Ingredients:
1 (85 g) packages cranberry Jell-O gelatin
1 cup boiling water
1 (10 ounce) cans mandarin oranges
300 g angel food cake, cut into 1 inch cubes
1 1/2 cups cold milk
1 (30 g) packages jell-o light vanilla instant pudding mix
1 (1 liter) container Cool Whip Topping, thawed
1 orange zest, from
fresh cranberries ( to garnish)
Directions:
Dissolve jelly powder in boiling water.
Drain oranges, reserving liquid; add cold water to measure 1 cup; stir into jelly.
Place cake cubes into glass trifle bowl; pour jelly over and toss gentle until absorbed.
Pour milk into mixing bowl; add pudding mix and beat for 1 minute.
Fold in 2 cups of cool whip, orange sections and rind; spread over jelly.
Garnish with remaining topping and cranberries; chill.
Servings: 10
Time preparation: 20 min.
Time total: 20 min.