Cranberry Orange Trifle

• 2 (85 g) packages cranberry jelly powder
• 2 cups boiling water
• 1 cup cold water
• 2 cups milk
• 2 (113 g) packages jell-o instant vanilla pudding
• 3 cups Cool Whip Topping, thawed
• 1 (298 g) package frozen pound cake, thawed, cut into small cubes
• 1 (284 ml) can mandarin orange segments, drained

1. Dissolve jelly powder in boiling water. Stir in cold water. Pour into 13x9-inch pan. Refrigerate 3 hours or until firm.
2. Pour milk into large bowl. Add dry pudding mixes,. Beat with wire whisk 2 minutes or until lwell blended. Gently stir in the whipped topping.
3. Cut jelly into cubes. Remove 1 cup of the jelly cubes; set aside. Layer half each of the remaining jelly cubes, cake cubes, oranges and pudding in a 3L serving bowl; repeat layers. Top with reserved jelly cubes. Refrigerate at least 1 hour or until ready to serve.

cranberry jelly powder, boiling water, cold water, milk, jello instant vanilla pudding, topping, cake, orange segments

Taken from www.food.com/recipe/cranberry-orange-trifle-413559 (may not work)