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Categories:Viewed: 3 - Published at: 5 years ago
Ingredients
- 1 lb. Sara Lee Pound Cake, cut in 1 inch cubes
- 22 oz. can mandarin oranges, drained
- 1 cup sherry
- 1 pkg. orange jello, prepared, chilled and cut into cubes
- 1 pkg. instant vanilla pudding, prepared according to directions
- 1 pint whipping cream, whipped
- 1 c. pecans, finely chopped
Method
- In a trifle bowl (a glass bowl with tall straight sides), layer 1/2 of the cake cubes and 1/2 of the orange slices.
- Pour 1/2 of the sherry over that.
- In order, layer 1/2 of the jello cubes, pudding, pecans and whipped cream.
- Repeat layers putting remaining pecans on top of last layer of whipped cream.
- Refrigerate for 4 hours before serving.
