Orange Angel Food Trifle Recipe

Ingredients

1

                        box Betty Crocker™ angel food cake mix

1 1/3

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

Preparation

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.

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