Orange Icebox Pudding
|Evaporated milk||12 Ounce|
|Sponge cake||1 Small|
|Orange juice||2 Cup (32 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Lemon gelatin||1 Tablespoon|
|Lemon juice||2 Tablespoon|
|Whipping cream||1⁄2 Pint|
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.
Whip cream until stiff peaks form, adding sugar to taste.
Serve pudding topped with whipped cream.
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