Serves: 10
Total Calories: 192
In a 3-quart saucepan, mix pudding and pie filling mix and gelatin. Stir in orange juice and water. Stirring over medium heat, bring to a boil. Place saucepan in a large bowl which contains cold water and ice. Stir orange mixture until it mounds slightly when dropped from a spoon. Remove saucepan from water bath.
Fold in whipped cream. Gently fold in cake pieces. Spoon into a 4- to 6-cup serving bowl. Freeze at least 4 hours, wrapping in foil after top is set.
Uncover and place in refrigerator 15 minutes before serving.
This Orange Fluff recipe is from the Ice Cream And Frozen Desserts Cookbook. Download this Cookbook today.
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