Easy Orange-Cranberry Dessert
Easy Orange-Cranberry Dessert is a dessert that serves 12. One portion of this dish contains approximately 3g of protein, 10g of fat, and a total of 244 calories. For 73 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. If you have whipping cream, powdered sugar, orange juice, and a few other ingredients on hand, you can make it. 13 people have tried and liked this recipe. It is brought to you by Betty Crocker. From preparation to the plate, this recipe takes roughly 3 hours and 15 minutes. It is a good option if you're following a gluten free diet. Overall, this recipe earns a rather bad spoonacular score of 27%. Similar recipes include Orange Crème Dessert with Ruby Cranberry Sauce, Easy Cranberry Nut Dessert, and Easy Apple-Cranberry Dessert Squares.
Servings: 12
Preparation duration: 15 minutes
Cooking duration: 180 minutes
Ingredients:
1 can (11 ounces) mandarin orange segments, drained
2 cups milk
1/4 cup orange-flavored liqueur or orange juice
1 package (10.75 ounces) frozen pound cake, thawed
1 tablespoon powdered sugar
1 cup fresh raspberries
1 package (3 ounces) vanilla pudding and pie filling mix (not instant)
1 cup whipping (heavy) cream
3/4 cup frozen cranberry-orange sauce (from 12-ounce container), thawed
Equipment:
plastic wrap
hand mixer
bowl
Cooking instruction summary:
1 Mix pudding mix and milk in 2-quart sauce-pan. Heat to boiling over medium heat, stirring constantly; remove from heat. Place plastic wrap directly on pudding. Refrigerate 2 hours or until completely cooled. 2 Beat whipping cream in chilled small bowl with electric mixer on high speed until soft peaks form. Add powdered sugar; beat until stiff peaks form. Fold 1/2 cup of the whipped cream into the pudding. 3 Cut pound cake into 1/2-inch slices; cut each slice crosswise in half. Arrange about one-third of the cake pieces in bottom of bowl with slanted side, or arrange one-half of the cake pieces in bottom of bowl with straight side. Sprinkle with 2tablespoons of the liqueur. Spread about one-third or one-half of the cranberry-orange sauce over cake pieces. Top with half each of the raspberries and orange segments. Spoon 1 cup of the pudding mixture over fruit. Repeat layers withremaining cake, liqueur, cranberry-orange sauce, raspberries, orange segments and pudding mixture. Top with remaining whipped cream. Refrigerate 1 hour before serving. Garnish with additional raspberries.
Step by step:
1. 1
2. Mix pudding mix and milk in 2-quart sauce-pan.
3. Heat to boiling over medium heat, stirring constantly; remove from heat.
4. Place plastic wrap directly on pudding. Refrigerate 2 hours or until completely cooled.
5. 2
6. Beat whipping cream in chilled small bowl with electric mixer on high speed until soft peaks form.
7. Add powdered sugar; beat until stiff peaks form. Fold 1/2 cup of the whipped cream into the pudding.
8. 3
9. Cut pound cake into 1/2-inch slices; cut each slice crosswise in half. Arrange about one-third of the cake pieces in bottom of bowl with slanted side, or arrange one-half of the cake pieces in bottom of bowl with straight side. Sprinkle with 2tablespoons of the liqueur.
10. Spread about one-third or one-half of the cranberry-orange sauce over cake pieces. Top with half each of the raspberries and orange segments. Spoon 1 cup of the pudding mixture over fruit. Repeat layers withremaining cake, liqueur, cranberry-orange sauce, raspberries, orange segments and pudding mixture. Top with remaining whipped cream. Refrigerate 1 hour before serving.
11. Garnish with additional raspberries.
Nutrition Information:
covered percent of daily need
