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  Orange Cream Trifle

2 package (3 oz. each) instant vanilla pudding mix
1-1/2 cups milk
1/2 cup frozen orange juice concentrate, thawed
1 cup (8 oz.) Wisconsin Ricotta cheese
1 Tbsp. orange peel, grated
1 cup whipping cream, whipped
1 package (10-1/2 oz.) frozen pound cake, thawed
1/4 cup raspberry preserves
Fresh raspberries, blueberries
Additional whipped cream and orange peel (optional)

In a large bowl, combine pudding mix with milk, stirring until smooth. Stir in orange juice concentrate. Add Ricotta and orange peel; mix well. Fold in whipped cream. Place one cup of cream mixture in bottom of straight-sided, deep glass bowl. Slice pound cake into 3/8-inch slices (16 slices) and spread with preserves. Cut 6 slices in half; arrange around inside of bowl. Place 5 slices of cake over cream mixture. Top with 2 cups cream mixture, 5 slices of cake, and remaining cream mixture. Chill 2 to 3 hours before serving. Garnish with raspberries, blueberries, whipped cream, and orange peel, if desired. Makes 10 servings.

 


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