Easy Orange
A layered light sponge dessert with alternating layers of vanilla pudding, pound cake, cranberry orange jam, and fresh fruit.
Ingredients
vanilla pudding and pie filling mix (not instant)
1 package (4-serving size)
milk
2 cups
whipping (heavy) cream
1 cup
powdered sugar
1 tablespoon
frozen pound cake (thawed)
1 package (10.75 oz)
orange-flavored liqueur or orange juice
1/4 cup
frozen cranberry-orange sauce (from 12-oz container, thawed)
3/4 cup
fresh raspberries
1 cup
mandarin orange segments (drained)
1 can (11 oz)
Additional fresh raspberries (if desired)
Instructions
1
Step 1
Mix pudding mix and milk in 2-quart saucepan. Heat to boiling over medium heat, stirring constantly; remove from heat. Place plastic wrap directly on pudding. Refrigerate 2 hours or until completely cooled.
2
Step 2
Beat whipping cream in chilled small bowl with electric mixer on high speed until soft peaks form. Add powdered sugar; beat until stiff peaks form. Fold 1/2 cup of the whipped cream into the pudding.
3
Step 3
Cut pound cake into 1/2-inch slices; cut each slice crosswise in half. Arrange about one-third of the cake pieces in bottom of bowl with slanted side, or arrange one-half of the cake pieces in bottom of bowl with straight side. Sprinkle with 2 tablespoons of the liqueur. Spread about one-third or one-half of the cranberry-orange sauce over cake pieces. Top with half each of the raspberries and orange segments. Spoon 1 cup of the pudding mixture over fruit. Repeat layers with remaining cake, liqueur, cranberry-orange sauce, raspberries, orange segments and pudding mixture. Top with remaining whipped cream. Refrigerate 1 hour before serving. Garnish with additional raspberries.
