"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Orange Creamsicle Trifle Recipe

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This recipe for Orange Creamsicle Trifle, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Autumn Crowley
Added: Wednesday, May 14, 2008


1 can mandarin oranges
2 sm. pkg. instant vanilla pudding
1 tub cool whip
1 c. heavy cream
4 c. milk
1 tsp. almond extract
2 pkg. lady fingers (or froz. pound cake, thawed)
1/2 c. orange juice

Drain oranges, place on wax paper and freeze to use as garnish when finished. In a large bowl, combine pudding, coolwhip, cream, milk and almond extract and begin blending at low speed. Increase speed and beat for 5 minutes or until thick. Line bottom of trifle dish with lady fingers or 1/2 cake (cut up). Drizzle 1/2 the orange juice on cake. Spoon 1/2 pudding mixture over bottom layer. Add rest of cake or cookies and drizzle remaining juice over them. Spoon rest of pudding mix on top. Chill and add oranges as garnish before serving.

Personal Notes:
This is easy to change up- strawberries and blueberries 'n' cream, layered for 4th of July, chocolate 'n' banana, strawberry 'n' banana- have fun with it!




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