STRAWBERRY-RHUBARB TRIFLE

Strawberry-Rhubarb Trifle image

Razzle-dazzle your guests with this yummy showstopper dessert!

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 6h25m

Yield 12

Number Of Ingredients 12

Ingredients

1 box Betty Crocker™ pound cake mix
Water and eggs called for on cake mix box
1/2 lb rhubarb, cut into 1/2-inch pieces (2 cups)
1 cup sugar
1/4 cup orange juice
2 cups sliced strawberries
2 boxes (4-serving size each) vanilla pudding and pie filling mix (not instant)
2 1/2 cups milk
2 cups Cool Whip frozen whipped topping, thawed
1/2 cup orange marmalade
1 cup medium-size whole strawberries, if desired
Shredded orange peel, if desired

Steps:

Heat oven to 350°F. Make and bake cake mix as directed on box for one 9-inch loaf or two 8-inch loaves, using water and eggs. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
Meanwhile, in 2-quart saucepan, mix rhubarb, sugar and orange juice. Heat to boiling over medium heat. Reduce heat to low; cook about 15 minutes, stirring occasionally, until rhubarb is tender and mixture starts to thicken slightly. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Stir in sliced strawberries.
While rhubarb mixture is cooling, in 2-quart saucepan, mix pudding mix and milk. Cook over medium heat 6 to 7 minutes, stirring constantly, until mixture boils. Cool 15 minutes. Press plastic wrap directly on pudding to prevent a tough layer from forming on top. Refrigerate at least 2 hours until chilled. Fold in whipped topping.
Cut pound cake horizontally in half. Spread marmalade over bottom half. Top with top half. Cut into 18 slices. Place 9 slices in bottom of 2 1/2- to 3-quart trifle or serving bowl.
Spoon half of the rhubarb mixture over cake; top with half of the pudding. Repeat layers with remaining cake, rhubarb mixture and pudding. Cover; refrigerate at least 2 hours until chilled.
Arrange whole strawberries on top of trifle. Garnish with orange peel. Store covered in refrigerator.

Nutrition Facts : Calories 290, Carbohydrate 54 g, Cholesterol 45 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 45 g, TransFat 0 g