Cranberry-Orange Trifle

• 2 cups boiling water
• 1 -2 package cranberry Jell-O gelatin
• 1 cup cold water
• 2 cups cold milk
• 2 packages instant vanilla pudding
• 12 teaspoon ground cinnamon
• 1 (8 ounce) container Cool Whip, thawed
• 1 (12 ounce) loaf Entenmann's all-butter pound cake or 1 (12 ounce) package angel food cake, cubed (if you want to make it lower fat)
• 1 (11 ounce) can mandarin orange segments, drained

1. In medium bowl, stir boiling water into gelatin until completely dissolved.
2. Stir in cold water.
3. Pour into 13x9 inch pan and refrigerate 3 hours or until firm.
4. Cut gelatin into 1/2 inch cubes.
5. Pour milk into large bowl and add pudding mixes and cinnamon.
6. Beat with wire whisk or mixer 1 minute.
7. Let stand 5 minutes or until thickened.
8. Gently stir in 2 cup of the whipped topping until smooth.
9. Reserve 1 cup of the gelatin cubes; set aside.
10. Layer half of the remaining gelatin cubes and half of cake cubes, oranges, and pudding in 3 quart serving bowl.
11. Repeat layers.
12. Top with reserved gelatin cubes.
13. Refrigerate 1 hour or until ready to serve.
14. Garnish with remaining whipped topping.
15. Store leftovers in refrigerator.

boiling water, cold water, cold milk, instant vanilla pudding, ground cinnamon, butter, orange segments

Taken from www.food.com/recipe/cranberry-orange-trifle-18991 (may not work)