Cranberry Orange Trifle
Adapted from
Kraft Creative Kitchens
16 servings
| 2 c water, boiling | 1 tsp cinnamon | ||
| 6 ozs cranberry gelatin powder | 8 ozs Cool Whip Free, thawed | ||
| 1 c water, cold | 16 ozs angel food cake, cut into 1/2" cubes | ||
| 2 c fat-free milk | 11 ozs mandarin oranges, drained | ||
| 6 ozs fat-free vanilla pudding mix |
In a liquid measure, combine boiling water and gelatin powder. Mix until gelatin is completely dissolved. Stir in cold water. Pour into 13 "x 9" pan. Refrigerate three hours, or until firm. Cut into 1/2" cubes. In a mixing bowl, combine milk, pudding mixes, and cinnamon. Mix until thickened. Fold in two cups of the whipped topping. Mix until smooth. Layer half of the remaining gelatin cubes, cake cubes, oranges and pudding mixture in 3-quart serving bowl. Repeat layers once. Garnish with remaining whipped topping. Store leftover dessert in refrigerator.
| Calories | 196 | %CFF | 1 % | |
| Total Fat | 0.2 g | Saturated Fat | 0.0 mg | |
| Protein | 4 g | Cholesterol | 0.6 g | |
| Carbohydrates | 45 g | Sodium | 349 mg | |
| Sugars | 22 g | Fiber | 0.6 g | |
|
3.8 WW Points | ||||
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