1 (4 3/4-ounce) pkg. vanilla pudding and pie filling mix
3 cups milk
1 tablespoon grated orange peel
8 cups angel food cake cubes (about 13-oz. cake)
3 tablespoons orange flavored liqueur or orange juice concentrate
1 (21-oz.) can strawberry fruit pie filling
1 (11-oz.) can mandarin orange segments, drained
Prepare pudding as directed on package using 3 cups milk. Remove from heat; stir in orange peel. Cover surface of pudding with waxed paper or plastic wrap; cool 15 minutes.
Line bottom of 2 1/2 or 3-quart trifle bowl or glass bowl with 1/3 of the cake cubes; drizzle with1 tablespoon of the liqueur. Spoon 1/3 of pudding over top; spoon 1/3 of strawberry filling over pudding. Top with 1/3 of the orange segments. Repeat layers 2 more times. Cover; refrigerate 3 hours or overnight. Garnish as desired. Stored in refrigerator.
While wrapping Rose's shower gifts, Joan slipped this trifle recipe along with others into the present bag.
Other Trifle recipes: