Easy Orange-Cranberry Dessert
Need From preparation to the plate, this recipe takes about 3 hours and 15 minutes.
Instructions
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.
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.
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.