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.