Amarante
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 Thu, Oct 17 2019, 1:19 pm
This was super easy and very impressive - obviously not pareve although I guess theoretically one could use non-dairy milk and pudding. I haven't found any non-dairy pudding and from what I have read only real milk has the chemical properties to properly set pudding.
CRANBERRY TRIFLE
Excerpt From: Good Housekeeping. “Good Housekeeping The Great Potluck Cookbook
TOTAL TIME 50 minutes plus chilling .
MAKES 12 servings
2 navel oranges
1 bag (12 ounces) fresh cranberries (about 3 cups)
1¼ cups water
1 cup sugar
2 tablespoons chopped crystallized ginger
¼ teaspoon ground cinnamon
teaspoon ground allspice
1 cup heavy or whipping cream
1 package (4 servings) vanilla flavored instant pudding and pie filling
2 cups milk
1 frozen pound cake (16 ounces), cut into ¾-inch cubes
EACH SERVING
About 375 calories, 4g protein, 53g carbohydrate, 17g total fat (10g saturated), 2g fiber, 75mg cholesterol, 285mg sodium
1 From oranges, grate 1 teaspoon peel and place in 4-quart saucepan. With knife, remove all remaining peel “quart saucepan. With knife, remove all remaining peel and white pith from oranges. Holding 1 orange at a time over same saucepan, to catch juice, cut sections from between membranes and add to saucepan, then squeeze juice from membranes into saucepan; discard membranes.
2 Set aside a few cranberries for garnish. In same saucepan, stir remaining cranberries with water, sugar, ginger, cinnamon, and allspice. Heat to boiling over high heat, stirring often. Reduce heat to medium; cook until cranberries pop and sauce thickens slightly, 15 to 17 minutes, stirring occasionally. Remove from heat; cool to room temperature.
3 Meanwhile, in medium bowl, with mixer on medium speed, beat cream until soft peaks form. In large bowl, with wire whisk, prepare pudding with milk as label directs. Immediately fold whipped cream into pudding until blended.
4 In 3-quart glass trifle bowl or other serving bowl, place one-third of cake cubes. Spoon one-third of cranberry mixture (about 1 cup) over cake, spreading to side of bowl. Top with one-third of pudding (about 1¼ cups). Repeat layering two more times. Garnish with reserved cranberries.
5 Cover trifle and refrigerate at least 4 hours or up to 2 days.
POTLUCK PREP Prepare in the morning or the day before to allow time for it to chill properly. Cover tightly with plastic. If you are traveling any significant distance, transport it in a cooler. Keep refrigerated until ready to serve.
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