Shelly's Recipe

ORANGE CREAM TRIFLE

Category: Trifles

2 pkg (3 oz each) instant vanilla pudding mix
1 1/2 cups milk
1/2 cup frozen orange juice concentrate, thawed
1 cup (8 oz) Ricotta cheese
1 tbsp grated orange peel
1 cup whipping cream, whipped
1 pkg (10 1/2 oz) frozen lb cake
1/4 cup raspberry preserves
Fresh raspberries (optional)

In a large bowl, combine pudding mix with milk, stirring until smooth. Stir in orange juice concentrate. Add Ricotta cheese and orange peel; mix well. Fold in whipped cream. Place one cup of mixture in bottom of straight-sided glass bowl. Slice pound cake into 3/8 inch slices (16 slices) and spread with preserves. Cut 6 slices in half; arrange around inside of bowl. Place 5 slices of cake over cream mixture. Top with 2 cups cream mixture, 5 slices of cake and remaining cream mixture. Chill 2 to 3 hours before serving. Garnish with raspberries.