Recipe: Orange Trifle

Orange Trifle

1 package (about 16 ounces) white angel food cake mix
1 package (1.1 ounces) sugar-free vanilla instant pudding and pie filling
1 Tablespoon grated orange peel
1 container (4 ounces) frozen whipped topping, thawed
6 Tablespoons orange juice
1/4 cup sliced almonds

Preheat oven to 350 degrees F.

Prepare cake mix as directed on package--except divide batter between 2 ungreased loaf pans, 9x5x3 inches.

Bake 45 to 50 minutes or until tops are deep golden brown and cracks feel dry. Do not underbake. Immediately invert pans. Cool cakes completely.

Remove from pans. Freeze 1 cake for future use. Cut remaining cake into 1-inch cubes.

Prepare pudding and pie filling as directed on package--except use skim milk.

Fold orange peel and half of whipped topping into pudding.

Place one-third of the cake cubes in 2 qt. bowl. sprinkle with 2 Tablespoons orange juice. Spread one-third of pudding mixture over cake cubes. Repeat layers twice. Spread remaining whipped topping over top.

Cover and refrigerate at least 3 hours.

Top with almonds before serving.

Makes 12 servings.