Orange Icebox Pudding
|Canned evaporated milk||12 Fluid Ounce (1 Large Can)|
|Sponge cake||6 Ounce (150 Gram)|
|Orange juice||2 Cup (32 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Grated orange rind||1 1⁄2 Tablespoon (Rind Grated From 2 Oranges)|
|Lemon gelatin||1 Tablespoon|
|Lemon juice||1 Tablespoon (Extracted From 1 Lemon)|
|Whipping cream||1⁄2 Pint|
Pour milk into refrigerator tray; chill until ice crystals form around edges.
Chill mixing bowl and beaters.
Cut sponge cake into 3 layers.
Combine 1 cup orange juice, 1/4 cup sugar, orange rind and gelatin in saucepan.
Place over low heat, stirring constantly, until gelatin is dissolved.
Add remaining orange juice and lemon juice; cool.
Pour milk into chilled bowl; beat until stiff peaks form.
Fold whipped milk into gelatin mixture.
Layer gelatin mixture and cake layers in oblong pan, beginning and ending with gelatin mixture.
Whip cream until stiff peaks form, adding sugar to taste.
Serve pudding topped with whipped cream.