Marshmallow Dreamsicle Trifle

Do you like marshmallow? Could you eat a whole pound cake in one sitting? Do oranges make ya giddy? This one's for you. Serves 12

Ingredients: 

1 - 8oz package cool whip

1 - 5.1oz package vanilla pudding

1 - 7oz jar marshmallow fluff

3 cups milk

2 - 15oz cans of Mandarin oranges in water or light syrup

1 - 16oz Pound cake

Orange Syrup:

1 cup sugar

Zest and juice of about 5 medium oranges (need ¾ cup of juice total)

1 cup water

Directions:

  1. Zest and juice oranges until ¾ cups juice is collected and about 8 tablespoons zest
  2. Bring to a boil 1 cup water, one cup sugar, and ¾ cup orange juice along with 2 tablespoons zest. 
  3. Reduce heat to a simmer for about 25 minutes, stirring occasionally until reduced by about a third. Let cool slightly before straining into a jar.
  4. Make pudding according to package instructions, adding about 3 tablespoons of orange zest. Place in the fridge.
  5. Mix together the cool whip and full jar of marshmallow fluff, fold aggressively with a whisk until most lumps are gone. Fold this mixture into the pudding and return to the fridge.
  6. Strain mandarin oranges well
  7. Cut the pound cake into slices about ¾ inch thick
  8. Prepare to assemble. Use a dish at least 6 inches deep and 8 inches wide.
  9. Pour about ⅓ of the syrup into a salad bowl to be able to easily dip each side of your pound cake slice. Layer on bottom of dish.
  10. Add layer of pudding, about 1 inch thick
  11. Add layer of half of the mandarin oranges
  12. Another layer of syrup’d pound cake
  13. Another layer of pudding
  14. Layer of remaining oranges
  15. Top with another inch of pudding (you will have a little extra pudding left over)
  16. Decorate by sprinkling on remaining orange zest
  17. Cover and place in fridge for a few hours or overnight to fully cool, enjoy!