Citrus Trifle with Orange Custard
- In a medium bowl combine milk and pudding mix; beat with an electric mixer on low speed for 2 minutes. Beat in the orange peel and 2 tablespoons of the orange juice. Set aside. In a large bowl beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Gradually add pudding mixture, beating until combined.
- Divide half of the fruit among ten 6-ounce dessert glasses or dishes. (Or arrange half of the fruit in a 1-1/2-quart glass bowl.) Arrange half of the cake cubes on the fruit. Drizzle with 1 tablespoon of the remaining orange juice. Spoon half of the pudding mixture over cake. Repeat layers. Cover and chill for 2 hours before serving. If desired, garnish individual servings with sliced kumquats and/or fresh mint sprigs.
From the Test Kitchen
Prepare as above, except cover and chill for up to 6 hours before serving.
Nutrition Facts (Citrus Trifle with Orange Custard)
- Per serving:
- 112 kcal cal.,
- 3 g fat
- (2 g sat. fat,
- 10 mg chol.,
- 283 mg sodium,
- 18 g carb.,
- 1 g fiber,
- 4 g pro.
- Percent Daily Values are based on a 2,000 calorie diet