Recipe for cooking orange cream trifle

Desserts to Go with Coffee and Tea :: Tortes and Trifles

Orange Cream Trifle

1 (11 ounce) can mandarin orange sections
2 (3 1/2 ounce) boxes vanilla instant pudding
1 (3 ounce) pkg. Dream Whip (2 env.)
4 c. milk
1 c. heavy cream
1 tsp. almond extract or flavoring
2 (3 ounce) pkg. ladyfingers
1/4 c. sugar

Drain orange sections, reserving syrup. Place sections on paper towel-lined pan and freeze.

Meanwhile, beat together pudding mix, Dream Whip, milk, cream and extract or flavoring until blended on low speed of electric mixer. Turn mixer to med. speed and beat 5 mins. until thick and fluffy, occasionally scraping bowl with spatula.

Split ladyfingers and line bottom and sides of a pretty, glass 2-qt. bowl with 2/3 of them. Drizzle with 1/2 of reserved orange syrup. Spoon half of pudding mixture over top. Arrange the remaining ladyfingers on top and drizzle with syrup. Spoon remaining pudding into mound high in center. Arrange orange slices on top.

In saucepan over high heat melt sugar, stirring constantly, until smooth. Remove from heat and let stand 2 mins.. With spoon, drizzle over pudding in strands.

Serves 12.