Orange-Angel Food Trifle
angel food cake mix provides a simple addition to this orange trifle. Garnish this dessert with toasted coconut.
Ingredients
1 box 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
Directions
1 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.
2 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.
3 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.
