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Orange Fluff |
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Serves: 10 Print this Recipe1 3 1/8-ounce package instant vanilla pudding 1 3-ounce package orange jello 1 cup orange juice concentrate 1 cup water 1 cup whipped cream whipped 1 angel food cake purchased (8 oz.) cut in 1-inch cubes (about 8 cups) 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 recipe comes from the Cook'n collection. Try Cook'n for FREE!
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