Creamy Orange Trifle

Creamy Orange Trifle
Servings: 8 Prep 15 mins Chill overnight


  • 1 envelope unflavored gelatin
  • 1 cup cold water
  • 1/2 cup boiling water
  • 1 can (6 ounces) frozen orange juice concentrate
  • 3 tablespoons lemon juice
  • 1 cup sugar
  • 1 pint heavy cream
  • 1 bought angel food cake, about 8 ounces
  • 1/2 cup toasted, slivered almonds
  • Orange zest (optional)

Make It

1. Stir gelatin into cold water until dissolved. Add boiling water, orange juice concentrate and lemon juice. Stir until smooth. Add sugar and continue stirring until dissolved. Refrigerate until mixture starts to thicken, about 1 hour.

2. Whip heavy cream to stiff peaks. Fold into orange juice mixture.

3. Tear cake into bite-size pieces and place in a 13 x 9 x 2-inch baking dish. Pour orange juicewhipped cream mixture evenly over cake pieces. Cover and refrigerate overnight.

4. Scatter nuts and orange zest, if desired, over the top and serve.