Cooking with Rod

By Rod Cohenour

Welcome in the New Year with a delectable dessert. Everyone loves fresh (or even frozen and thawed) berries and heavenly light whipped cream. Add a tasty prepared pound cake and the summery memory of juicy oranges and you've created a New Year's Delight, my better half's take on an Old Fashioned Trifle.

Bon appetit ~!

INGREDIENTS

1 pound cake, loaf style (you can substitute angel food cake but it will not be as rich, I prefer pound cake)

For The Pudding,

Prepare Vanilla Jell-O Cook & Serve Pudding mix as directed on 3.4 oz box, which provides 3 cups custard pudding

4 tbsp. fresh orange juice

1/2 c. orange marmalade 

2 c. fresh or frozen blueberries or blackberries

For The Topping: 

1 c. heavy whipping cream, chilled

1 Tbsp sugar

1 tsp Vanilla extract 

3 tbsp. toasted sliced almonds

DIRECTIONS

Step 1

Prepare the pound cake by slicing in one-inch layers, then cutting each layer into one-inch squares. Cover to keep moist.

Step 2

Prepare Jell-O Cook & Serve Pudding as directed on 3.4 oz. Box. Makes 3 cups custard pudding.

Step 3

Arrange half (or go thirds of each) of the pound cake in the bottom of a trifle dish or 2-quart glass bowl. Drizzle with 2 tablespoons of orange juice. Top with half each (or one-third) of the marmalade, blueberries, and cooled custard. Repeat layering. Cover with plastic wrap and chill 4 hours or up to 24 hours. 

Step 4

Beat heavy whipping cream and 1 tablespoon sugar with an electric mixer on medium speed until stiff peaks form, 1 to 2 minutes. Add Vanilla extract and blend in to whipped cream. Spread over trifle. Sprinkle with almonds.

Serve and enjoy!

Bon appetit ~!