Orange Creamsicle Halloween Trifle Cups
Equipment
- Mixing bowls
- Whisk
- 4 clear serving cups
Ingredients
- 1 (3-ounce) package orange gelatin
- 1 cup boiling water
- 1 cup cold water
- 1 cup vanilla pudding
- 2 cups whipped topping, divided
- 1 teaspoon vanilla extract
- 8 ounces pound cake, cut into cubes
- 2 oranges, segmented
- Orange and black sprinkles, for garnish
Instructions
- Stir the orange gelatin into the boiling water until fully dissolved. Add the cold water and set the mixture aside to cool slightly until it thickens to a syrupy consistency.
- In a separate bowl, fold the vanilla pudding together with 1 cup of the whipped topping and the vanilla extract until smooth.
- Place a few pound cake cubes in the bottom of each of four clear cups. Add a few orange segments on top of the cake.
- Spoon a layer of the thickened orange gelatin over the fruit. Follow with a layer of the pudding and whipped topping mixture.
- Repeat the layers once more, ending with cake and orange segments if space remains. Finish each cup with a dollop of the remaining whipped topping and a sprinkle of orange and black sprinkles.
- Chill the cups for at least two hours before serving so the layers set.
Notes
Use clear plastic cups for easy transport to a potluck. If the gelatin sets too firm, let it sit at room temperature for a few minutes before layering. Swap the pound cake for cubed angel food cake if you want a lighter texture. Keep the assembled cups covered in the refrigerator for up to one day.
Course: Dessert
Cuisine: American
Equipment: Mixing bowls, Whisk, 4 clear serving cups
Cuisine: American
Equipment: Mixing bowls, Whisk, 4 clear serving cups