Strawberry-Rhubarb Trifle

 

1

box Betty Crocker® pound cake mix

Water and eggs called for on cake mix box (omit butter)

1/2

lb rhubarb, cut into 1/2-inch pieces (2 cups)

1

cup sugar

1/4

cup orange juice

2

cups sliced strawberries

2

boxes (4-serving size each) vanilla pudding and pie filling mix (not instant)

2 1/2

cups skim milk

2

cups frozen (thawed) fat-free whipped topping

1/2

cup orange marmalade

1

cup medium-size whole strawberries

Shredded orange peel, if desired

• 1 Heat oven to 350°F. Make and bake cake mix as directed on box for one 9-inch loaf or two 8-inch loaves, using water and eggs. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
• 2 Meanwhile, in 2-quart saucepan, mix rhubarb, sugar and orange juice. Heat to boiling over medium heat. Reduce heat to low; cook about 15 minutes, stirring occasionally, until rhubarb is tender and mixture starts to thicken slightly. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Stir in sliced strawberries.
• 3 While rhubarb mixture is cooling, in 2-quart saucepan, mix pudding mix and milk. Cook over medium heat 6 to 7 minutes, stirring constantly, until mixture boils. Cool 15 minutes. Press plastic wrap directly on pudding to prevent a tough layer from forming on top. Refrigerate at least 2 hours until chilled. Fold in whipped topping.
• 4 Cut pound cake horizontally in half. Spread marmalade over bottom half. Top with top half. Cut into 18 slices. Place 9 slices in bottom of 2 1/2- to 3-quart trifle or serving bowl.
• 5 Spoon half of the rhubarb mixture over cake; top with half of the pudding. Repeat layers with remaining cake, rhubarb mixture and pudding. Cover; refrigerate at least 2 hours until chilled.
• 6 Arrange whole strawberries on top of trifle. Garnish with orange peel. Store covered in refrigerator.