Strawberry-Rhubarb Trifle

Ingredients

• 16 oz round cake 
• 0.5 lb rhubarb cut into 1/2-inch pieces (2 cups)
• 1 cup sugar 
• 0.3 cup orange juice 
• 2 cups strawberries sliced
• 2 boxes vanilla pudding instant (4-serving size each) (not )
• 2.5 cups milk 
• 2 cups cool whip frozen thawed
• 0.5 cup orange marmalade 
• 1 cup strawberries whole
• 1 serving orange zest shredded

Equipment

• bowl
• frying pan
• sauce pan
• oven
• wire rack
• plastic wrap

Directions

1. Heat oven to 350°F. Make and bake cake mix as directed on box for one 9-inch loaf or two 8-inch loaves, using water and eggs. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
2. Meanwhile, in 2-quart saucepan, mix rhubarb, sugar and orange juice.
3. Heat to boiling over medium heat. Reduce heat to low; cook about 15 minutes, stirring occasionally, until rhubarb is tender and mixture starts to thicken slightly. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Stir in sliced strawberries.
4. While rhubarb mixture is cooling, in 2-quart saucepan, mix pudding mix and milk. Cook over medium heat 6 to 7 minutes, stirring constantly, until mixture boils. Cool 15 minutes. Press plastic wrap directly on pudding to prevent a tough layer from forming on top. Refrigerate at least 2 hours until chilled. Fold in whipped topping.
5. Cut pound cake horizontally in half.
6. Spread marmalade over bottom half. Top with top half.
7. Cut into 18 slices.
8. Place 9 slices in bottom of 2 1/2- to 3-quart trifle or serving bowl.
9. Spoon half of the rhubarb mixture over cake; top with half of the pudding. Repeat layers with remaining cake, rhubarb mixture and pudding. Cover; refrigerate at least 2 hours until chilled.
10. Arrange whole strawberries on top of trifle.
11. Garnish with orange peel. Store covered in refrigerator.