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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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This refreshing dessert will disappear in a hurry at your next get-together. My mother used this recipe more than 60 years ago, but she called it 'Icebox Cake' because we didn't have a refrigerator, recalls Marietta Martin from Brazil, Indiana. Ingredients:
1 package (4.6 ounces) cook-and-serve vanilla pudding mix |
1 envelope unflavored gelatin |
1 cup orange juice |
1 tablespoon grated orange peel |
2 loaf-shaped angel food cakes (10-1/2 ounces each) |
2 cups heavy whipping cream, whipped |
Directions:
1. Prepare pudding according to package directions; set aside. In a small sauce-pan, sprinkle gelatin over orange juice; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. Stir into pudding. Add orange peel. Transfer to a large bowl. Cover and refrigerate for 2 hours or until cooled.
2. Cut one angel food cake in half width-wise. Save one half for another use. Cut remaining half into eight slices. Cut second loaf into 16 slices.
3. Arrange half of the cake slices in an ungreased 13-in. x 9-in. dish. Fold whipped cream into pudding; spread half over the cake slices. Repeat layers. Cover and refrigerate overnight or until set. Yield: 12 servings.
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