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1 (85g) package cranberry gelatin
1 cup boiling water
1 (10 oz.) can mandarin oranges
1 (300g) angel food cake, cut into cubes
1-1/2 cups cold milk
1 (30g) package instant vanilla pudding
1 liter whipped topping
grated orange rind
Drain oranges, saving liquid. Add boiling water to the gelatin. Add additional water to reserved orange liquid to make 1 cup. Add to gelatin.
In large glass bowl, put the cubed angel food cake. Slowly pour over it the gelatin mixture. Toss gently until all gelatin has been absorbed.
Make the instant pudding, using the 1-1/2 cups of milk. Fold in 2 cups of whipped topping, orange sections and grated orange rind.
Spoon over top of the cake cubes. Garnish with the remaining topping and chill for at least 4 hours.
Posted by Judy Hochsztein
Nutritional Info Per Serving:N/A