Cranberry Orange Trifle - cooking recipe

Ingredients

2 (85 g) packages cranberry jelly powder
2 cups boiling water
1 cup cold water
2 cups milk
2 (113 g) packages jell-o instant vanilla pudding
3 cups Cool Whip Topping, thawed
1 (298 g) package frozen pound cake, thawed, cut into small cubes
1 (284 ml) can mandarin orange segments, drained

Preparation

Dissolve jelly powder in boiling water. Stir in cold water. Pour into 13x9-inch pan. Refrigerate 3 hours or until firm.
Pour milk into large bowl. Add dry pudding mixes,. Beat with wire whisk 2 minutes or until lwell blended. Gently stir in the whipped topping.
Cut jelly into cubes. Remove 1 cup of the jelly cubes; set aside. Layer half each of the remaining jelly cubes, cake cubes, oranges and pudding in a 3L serving bowl; repeat layers. Top with reserved jelly cubes. Refrigerate at least 1 hour or until ready to serve.