Email to Athena Schrank      

Recipe Categories: hellochang's HOME PAGEAntipasto AuGratin Bake Balls Bars Beef Biscotti Bread Brownies Bruschetta Burritos Cake Canapes CandyPops Caramels Casserole Cereal Cheese Cheesecake Chicken Chili ChocolateCandy Coleslaw Compote Cookies CornDogs CornSticks Couscous Creme Crostini Crumble Cupcakes Cups Custard Dijon Dip Divan EggRolls Eggs Enchiladas EndiveLeaves Fish Frittata Fruit Fudge Gelatin Granita Gravy Ham Hamburgers Ice IceCreamSoda Jam Jell-O Kabobs Kringla Lamb Lasagna Lemonade Licorice LoMein Macaroni Macaroons Madeleines Manicotti Meatballs MeatLoaf Meringues Mimosas Minestrone Muffins Nachos Nuts Paella Parfaits Pasta Pate Peppermint Pfefferniiesse PhylloBundles Pie Pilaf Pinwheels Pitas Pizza Popcorn Pork Potatoes PotRoast Primavera Pudding Pumpkin Quesadillas Quiche Ranchero Ratatouille Ravioli Ribs Risotto Roll-Ups Rolls Rugelach Salad Salsa Sandwiches Sauce Sausage Saute Scallops Shortcake Shrimp Skillet Smoothies SnackMix Soup Spaghetti Spread Stacks Steak Stew StickyBuns Stir-Fry Strata Stuffing Syrup Tacos Tarts Tenderloin Tiramisu Torte Tortellini Tortillas Toss Trifle Truffles Turkey Vegetables Verde Wraps

Strawberry Rhubarb Trifle




Source of Recipe


Betty Crocker Spring Celebrations






List of Ingredients



• 1/2 pound rhubarb, cut into 1/2-inch pieces (2 cups)
  
• 1 cup sugar
  
• 1/4 cup orange juice
  
• 2 cups sliced strawberries
  
• 2 packages (4-serving size each) tapioca or vanilla pudding and pie filling mix (not instant)
  
• 2 1/2 cups milk
  
• 2 cups frozen (thawed) whipped topping
  
• 1 package (16 ounces) frozen pound cake loaf
  
• 1/2 cup orange marmalade
  
• 1 cup medium-size whole strawberries, if desired
  
• Shredded orange peel, if desired
  






Instructions



1. Mix rhubarb, sugar and orange juice in 2-quart saucepan. Heat to boiling over medium heat; reduce heat to low. Cook about 15 minutes, stirring occasionally, until rhubarb is tender and mixture starts to thicken slightly. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Stir in sliced strawberries.
   
2. While rhubarb mixture is cooling, mix pudding mix and milk in 2-quart saucepan. Cook over medium heat 6 to 7 minutes, stirring constantly, until mixture boils. Cool 15 minutes. Refrigerate at least 2 hours until chilled. Fold in whipped topping.
   
3. Cut pound cake horizontally in half. Spread marmalade over bottom half. Top with top half. Cut into 18 slices. Place 9 slices in bottom of 2 1/2- to 3-quart trifle or serving bowl.
   
4. Spoon half of the rhubarb mixture over cake; top with half of the pudding. Repeat layers with remaining cake, rhubarb mixture and pudding. Cover and refrigerate at least 2 hours until chilled.
   
5. Arrange whole strawberries on top of trifle. Garnish with orange peel. Store covered in refrigerator.
   






Final Comments


12 servings.