So easy, yet so elegant and so good! Trifles are always a good choice when entertaining and this version is sure please the most discerning palates.

Orange Cream Trifle

2 (3-ounce) packages instant vanilla pudding mix
1 1/2 cups milk
1/2 cup frozen orange juice concentrate, thawed
1 cup (8 ounces) Wisconsin Ricotta cheese
1 tablespoon orange peel, grated
1 cup whipping cream, whipped
1 (10 1/2-ounce) package frozen pound cake, thawed
1/4 cup raspberry preserves
Fresh raspberries, blueberries additional whipped cream and orange peel for garnish (optional)

1. In a large bowl, combine pudding mix with milk, stirring until smooth. Stir in orange juice concentrate. Add Ricotta and orange peel; mix well. Fold in whipped cream.
2. Place one cup of cream mixture in bottom of trifle bowl, a straight-sided, deep glass bowl.
3. Slice pound cake into 3/8-inch slices (16 slices) and spread with preserves.
4. Cut 6 slices in half; arrange around inside of bowl.
5. Place 5 slices of cake over cream mixture.
6. Top with 2 cups cream mixture, 5 slices of cake and remaining cream mixture.
7. Chill 2 to 3 hours before serving.
8. Garnish with raspberries, blueberries, whipped cream and orange peel, if desired.

Makes 8 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.