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Dessert: Orange-Pineapple Bavarian Trifle - 42

Source of Recipe

McCormick, Inc.


List of Ingredients

1 gallon orange juice
1 pint sugar
1 cup lemon juice
8 tablespoons McCormick Gelatin
1 quart water, cold
2 teaspoons) McCormick Pineapple Extract
2 quarts whipping cream
1 pound confectioners' sugar
4 loaves pound cake
2 1/2 quarts pineapple, crushed, drained


Recipe

1. Combine 1 quart of the orange juice, sugar, and lemon juice. Heat to a boil.

2. Sprinkly gelatin over cold water. Let stand until gelatin is moistened.

3. Remove orange juice mixture from heat. Stir in softened gelatin. Stir to dissolve gelatin.

4. Stir in remaining orange juice. Add pineapple extract. Chill until partially set, about 1 hour.

5. Whip cream with confectioners' sugar until stiff

6. Gradually add gelatin mixture, beating at low speed until thoroughly blended.

7. Place pound cake slices in single layer in two 20 x 12 x 3-inch steam table pans. Spoon pineapple over cake slices.

8. Divide gelatin mixture between the two pans. Spread evenly. Chill until firm. Cut in
2.5 x 4 inch pieces. If desired, top each serving with a rosette of whipped cream and a red maraschino cherry.


YIELD: 42 Servings