Cranberry Orange Trifle

Adapted from Kraft Creative Kitchens

  • 2 c water, boiling
  • 6 ozs cranberry gelatin powder
  • 1 c water, cold
  • 2 c fat-free milk
  • 6 ozs instant vanilla pudding mix
  • 1 tsp cinnamon
  • 8 ozs Cool Whip Free, thawed
  • 16 ozs angel food cake, cut into 1/2" cubes
  • 11 ozs mandarin oranges, drained
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.
Email Recipe
Print Recipe
Posted: 12/15/2000
Desserts
Rated by 0 users (0.00)
WW Points* : 3.85
16 servings
Nutrition Facts
Servings Per Recipe 16
Amount Per Serving
Calories 197
Calories from Fat 3 (1%)
% Daily Value *
Total Fat 0.3g 0%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0.1g
Trans Fat 0g
Cholesterol 0.6g 0%
Sodium 351mg 15%
Potassium 0mg 0%
Total Carbohydrate45g 15%
Dietary Fiber 0.6g 2%
Sugars 22g
Protein 4g 2%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.