Raspberry-Orange Trifle

• 1 qt. raspberry-flavored gelatin
• 3-3/4 qt. Hot water (150 degrees F to 170 degrees F)
• 1 pkg. JELL-O Vanilla Instant Pudding
• 3-3/4 qt. cold milk
• 2-1/4 gal. prepared whipped topping
• 1-1/4 gal. Pound cake, cut into 1/2-inch cubes
• 1/4 cup ground cinnamon
• 3 qt. Canned mandarin oranges, drained

1. Dissolve gelatin in hot water.
2. Pour into full hotel pan (or into half hotel pan for trial recipe).
3. Refrigerate 3 hours or until firm.
4. Cut into 1/2-inch cubes.
5. Prepare pudding mix with milk as directed on package.
6. Gently stir in 3 qt.
7. of the whipped topping (or 2 cups of the whipped topping for trial recipe).
8. Place layers of half each of the gelatin and cake cubes in 6 (4-qt.)
9. serving bowls (or 1 4-qt.
10. serving bowl for trial recipe); sprinkle evenly with half of the cinnamon.
11. Cover with layers of half each of the oranges and pudding mixture.
12. Repeat all layers.
13. Refrigerate 2 to 3 hours.
14. Garnish with remaining whipped topping just before serving.

raspberryflavored gelatin, water, jello vanilla, cold milk, topping, cake, ground cinnamon, mandarin oranges

Taken from www.kraftrecipes.com/recipes/raspberry-orange-trifle-97240.aspx (may not work)