I’ve given you a couple of cranberry recipes this week, and I thought I would follow with a cranberry dessert. This recipe is adapted from Bette Hagman’s cranberry trifle in her book The Gluten-Free Gourmet Makes Dessert. It looks nice in a trifle bowl or other clear serving bowl.
Ingredients
- 1 sm. pkg. instant vanilla pudding
- 3-4 c. torn yellow cake
- 1/2 c. orange juice (or 1/4 c. o.j. and 1/4 c. rum)
- 16 oz. whole berry cranberry sauce
- 2 cans mandarin oranges, drained
- whipped cream or cool whip
Instructions
Prepare the pudding according to the package instructions and chill. Place half the cake pieces in a large serving bowl. Sprinkle with half the orange juice. Top with half the cranberry sauce, oranges, and pudding. Repeat cake, juice, cranberry sauce, oranges and pudding. Chill for several hours. Top with whipped cream or cool whip before serving.
For more great recipes and ideas visit Blessed With Grace’s Tempt My Tummy Tuesday.
Stop by The Happy Housewife to see more desserts as part of the Bloggy Progressive Dinner.
sounds yummy! Arden’s favorite dessert is trifle so we make it at her request frequently!
Toni
Lovely recipe. It’s so interesting to see all the different things that people are making this Christmas!
A nice change from heavy holiday desserts. Yum!
This sounds wonderful, not so heavy as some Christmas desserts. I would love to make this. Thanks for sharing and linking up. Merry Christmas.
That looks GOOD!
Merry Christmas,
Lana