This holiday-inspired dessert is easy to make and perfect for festive gatherings. The angel food cake is infused with orange juice or sherry and is topped with vanilla pudding, whipped cream and fresh fruit. The original recipe is sourced from Dairy Farmers of Canada.
1 angel food cake
1 1/2 cups (375 mL) 35 % Cream
1 pkg (4 servings) vanilla instant pudding & pie filling
2 cups (500 mL) Milk
1/4 cup (60 mL) orange juice
1 1/2 cups (375 mL) whole raspberries washed
2 kiwi sliced or quartered
Slice angel food cake into 3 layers.
Beat whipping cream. Prepare pudding with milk as directed on the package. Gently fold in a cup of whipped cream.
Place one cake layer on serving dish and sprinkle with half of the orange juice and spread with half of the pudding mixture. Top with half of raspberries and kiwi slices and a third of remaining cream.
Place second cake layer on top and sprinkle with remaining orange juice. Spread with remaining pudding mixture; sprinkle with remaining fruit and spread with half of remaining cream. Top with remaining cake layer. Spread whipped cream over top.Chill until ready to serve.