Creamy Orange Trifle

By aarrington

Ingredients

• 1 envelope unflavored geletin
• 1 C cold water
• 1/2 C boiling water
• 1 can (6 oz.) frozen orange juice concentrate
• 3 T lemon juice
• 1 C sugar
• 1 pint heavy cream
• 1 angel food cake (about 8 oz.)
• 1/2 C toasted, slivered almonds
• orange zest (optional)

Preparation

Step 1

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

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

Tear cake into bite size pieces & place in a 9x13" baking dish (or trifle dish). Pour orange juice-whipped cream mixture evenly over cake pieces (Layering if in trifle dish). Cover & refrigerate overnight.

Scatter nus & orange zest, if desired, over the top & serve.