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Cook'n with Betty Crocker 
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Orange Trifle |
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Serves: 12 Print this Recipe1 (16-ounce) package white angel food cake mix 1 (1.1-ounce) package sugar-free instant vanilla pudding and pie filling Skim milk 1 tablespoon grated orange peel 1 (4-ounce) package frozen whipped topping, thawed 6 tablespoons orange juice 1/4 cup sliced almonds Heat oven to 350°. Prepare cake mix as directed on package except divide batter between 2 ungreased loaf pans, 9x5x3 inches. Bake until tops are deep golden brown and cracks feel dry, 45 to 50 minutes. Do not underbake. Immediately invert pans; cool cakes completely. Remove cakes from pans; freeze 1 cake for future use. Cut remaining cake into 1-inch cubes. Prepare pudding and pie filling as directed on package except use skim milk. Fold orange peel and half of the whipped topping into pudding. Place one-third of the cake cubes in 2-quart serving bowl; sprinkle with 2 tablespoons of the orange juice. Spread one-third of the pudding mixture over cake cubes; repeat twice. Spread remaining whipped topping over top. Cover and refrigerate at least 3 hours. Sprinkle with almonds before serving. 1 Serving: Calories 175 (Calories from Fat 35); Fat 4g (Saturated 1g); Cholesterol 0mg; Sodium 315mg; Carbohydrate 31g (Dietary Fiber 0g); Protein 4g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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