Shelly's Recipe

ORANGE CREAM TRIFLE

Category: Trifles

2 (3-oz pkg) 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 pound cake
1/4 cup raspberry preserves
Fresh raspberries (optional)

In a large bowl, combine the pudding mix with the milk, stirring until smooth. Stir in the orange juice concentrate. Add the cheese and orange peel; mix well. Fold in the whipped cream.

Place one cup of the pudding mixture in the bottom of a straight-sided glass bowl. Slice the pound cake into 3/8-inch slices (16 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 2 to 3 hours before serving. Garnish with raspberries.