ORANGE-ANGEL FOOD TRIFLE

Orange-Angel Food Trifle image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h10m

Yield 20

Number Of Ingredients 9

1 box Betty Crocker™ angel food cake mix
1 1/4 cups water
2 boxes (4-serving size each) vanilla instant pudding and pie filling mix
4 cups milk
1/2 teaspoon vanilla
1 container (8 oz) frozen whipped topping, thawed
6 tablespoons orange-flavored liqueur or orange juice
6 large navel oranges, peeled, sectioned
Toasted flaked coconut, if desired

Steps:

Heat oven to 350°F. Make and bake cake mix as directed on box for 10-inch angel food (tube) cake pan, using water. Immediately turn pan upside down onto narrow-necked glass bottle or heatproof surface; cool completely, about 1 hour.
In medium bowl, make pudding mix as directed on box, using milk. Fold in vanilla and 1 container whipped topping. Refrigerate until ready to assemble.
Remove cake from pan. Cut or tear cake into 1-inch cubes. In trifle or glass bowl, arrange one-third of the cake cubes. Drizzle with liqueur. Top with one-third of the pudding mixture and one-third of the orange sections. Repeat layers twice. Cover; refrigerate at least 1 hour. Garnish with coconut.

Nutrition Facts : Calories 210, Carbohydrate 39 g, Fat 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 360 mg