Creamy Mandarin Orange Trifle

Creamy Mandarin Orange Trifle

"Elegant yet easy, this colorful trifle uses prepared pound cake and instant pudding mix. Mandarin orange segments and raspberries add color to this delicious layered dessert."
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servings 592 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 592 kcal
  • 30%
  • Fat:
  • 31.1 g
  • 48%
  • Carbs:
  • 53.6g
  • 17%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 180 mg
  • 60%
  • Sodium:
  • 396 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. In large bowl, combine sweetened condensed milk and water. Add pudding mix; mix well. Chill until thickened, about 20 minutes. Fold in whipped cream.
  2. Line bottom and sides of a 12-cup round glass bowl with one third of cake cubes.
  3. Drain oranges, reserving 1/2 cup juice and 24 orange segments. Spoon one third of reserved juice over cake cubes. Spoon one third of pudding mixture over cake; top with one half of the orange segments and one third of the raspberries. Repeat layering. Just before final pudding layer, arrange reserved orange segments around edge of bowl. Top with remaining pudding and raspberries.
  4. Cover; chill 3 to 4 hours. Store leftovers covered in refrigerator.


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This disappears so quickly at family gatherings that I hardly even get to taste it. I live in a small southern town, and couldn't fine fresh raspberries the first time I made this. (Only aroun...

The cake and pudding mixture make this trifle decadent while the fruit adds a nice fresh touch. This was a yummy alternative for Christmas dessert and it fed many people.

I found this in an Eagle Brand Recipe book a few years ago and now my family insists I bring the dessert to every gathering! I use cool whip instead of the whipping cream usually....just becaus...

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