Orange Refrigerator Pudding

"A little bit like a trifle, this sweetly delicious dessert comes from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. If you prefer, use this as a filling between layers of sponge cake or angel cake. Chilling time not included in preparation time."
 
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Ready In:
25mins
Ingredients:
11
Serves:
10
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ingredients

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directions

  • Boil water and sugar together for five minutes, or until clear.
  • Add softened gelatin and stir until dissolved.
  • Cool slightly and pour slowly onto well beaten eggs, stirring constantly.
  • Add lemon juice, orange juice and grated orange rind; chill until it begins to congeal.
  • Beat hard; fold in whipped cream and marshmallows.
  • Line a cake pan with thin slices of spongecake or angelfood cake, pour in half of orange mixture; repeat layers, ending with a cake layer.
  • Chill until firm.

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