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Orange Icebox Pudding

American.Fiesta's picture
Ingredients
  Evaporated milk 12 Ounce
  Sponge cake 1 Small
  Orange juice 2 Cup (32 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Orange 2
  Lemon gelatin 1 Tablespoon
  Lemon juice 2 Tablespoon
  Whipping cream 1⁄2 Pint
Directions

Pour milk into refrigerator tray; chill until ice crys- tals form around edges.
Chill mixing bowl and beat- ers.
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 gela- tin mixture.
Refrigerate overnight.
Whip cream until stiff peaks form, adding sugar to taste.
Serve pudding topped with whipped cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Dish: 
Pudding
Interest: 
Party
Servings: 
10

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 241 Calories from Fat 102

% Daily Value*

Total Fat 11 g17.5%

Saturated Fat 7.2 g35.9%

Trans Fat 0 g

Cholesterol 59.5 mg19.8%

Sodium 88.3 mg3.7%

Total Carbohydrates 29 g9.8%

Dietary Fiber 0.95 g3.8%

Sugars 23.7 g

Protein 4 g7.7%

Vitamin A 5.5% Vitamin C 68.6%

Calcium 13.2% Iron 3.3%

*Based on a 2000 Calorie diet

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Orange Icebox Pudding Recipe