| 1 | box Betty Crocker® pound cake mix |
| Water and eggs called for on cake mix box |
| 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 milk |
| 2 | cups frozen (thawed) whipped topping |
| 1/2 | cup orange marmalade |
| 1 | cup medium-size whole strawberries, if desired |
| 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. |
|
| Want to use real whipped cream? Beat 1 cup whipping cream and 3 tablespoons granulated or powdered sugar in a chilled medium bowl with an electric mixer on high speed until stiff. |
|
| Prepare the trifle through step 5, then refrigerate up to 24 hours before serving. |
|
| Two cups of frozen unsweetened rhubarb, thawed and well drained, can be substituted for the fresh rhubarb. |
|
| Purchase a baked pound cake loaf instead of making the cake mix. Or buy 1 package (16 oz) frozen pound cake loaf and thaw before cutting. |
Nutrition Information:
290 ( 50); 6g ( 3 1/2g, 0g); 45mg; 160mg; 54g ( 1g, 45g); 4g 4%; 15%; 15%; 2% 1 ; 1/2 ; 2 ; 0 ; 1 3 1/2