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Prep Time: 23 Minutes Cook Time: 5 Minutes |
Ready In: 28 Minutes Servings: 12 |
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Convenience products simplify this holiday trifle. The hard part is waiting four hours for it to chill. Ingredients:
1 (16-ounce) can whole-berry cranberry sauce |
1 (12-ounce) jar red currant jelly (we tested with crosse & blackwell) |
2 tablespoons grated orange rind (rind of 2 oranges) |
1 tablespoon cornstarch |
3 (3.4-ounce) packages coconut cream or vanilla instant pudding mix |
4 cups milk |
1 (16-ounce) frozen pound cake, thawed, cut into 1 |
6 tablespoons grand marnier, divided |
1 1/2 cups sweetened flaked coconut, toasted and divided |
2 cups frozen whipped topping, thawed |
Directions:
1. Combine first 4 ingredients in a medium saucepan. Bring to a boil over medium heat; cook 1 minute or until thickened and bubbly. Chill 45 minutes or until completely cooled, stirring occasionally.
2. Combine pudding mix and milk in a large bowl; whisk 2 minutes or until thickened.
3. Place one-third of pound cake cubes in a 3-quart trifle bowl; drizzle with 2 tablespoons liqueur. Top with one-third of cranberry-orange sauce and one-third of pudding. Sprinkle with 1/2 cup coconut.
4. Repeat layers twice using remaining cake cubes, orange liqueur, cranberry-orange sauce, pudding, and coconut, reserving last 1/2 cup coconut for garnish.
5. Spread whipped topping over trifle. Sprinkle with reserved coconut. Cover and chill at least 4 hours.
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