2 tablespoons orange rind grated rind of 2 oranges
16 ounce round cake frozen thawed cut into 1
12 ounce currant jelly red with crosse & blackwell
1.5 cups coconut or sweetened divided flaked toasted
10.2 ounce vanilla pudding mix instant
2 cups non-dairy whipped topping frozen thawed
16 ounce whole-berry cranberry sauce canned
Equipment
bowl
sauce pan
whisk
Directions
Combine first 4 ingredients in a medium saucepan. Bring to a boil over medium heat; cook 1 minute or until thickened and bubbly. Chill 45 minutes or until completely cooled, stirring occasionally.
Combine pudding mix and milk in a large bowl; whisk 2 minutes or until thickened.
Place one-third of pound cake cubes in a 3-quart trifle bowl; drizzle with 2 tablespoons liqueur. Top with one-third of cranberry-orange sauce and one-third of pudding.
Sprinkle with 1/2 cup coconut.
Repeat layers twice using remaining cake cubes, orange liqueur, cranberry-orange sauce, pudding, and coconut, reserving last 1/2 cup coconut for garnish.
Spread whipped topping over trifle.
Sprinkle with reserved coconut. Cover and chill at least 4 hours.
