Mandarin Trifles

1. 1

   Drain 1 can (14 fl oz / 398 mL) peach slices and mandarin orange segments, reserving liquid.

2. 2

   Set orange segments aside for later use.

3. 3

   Prepare 1 pkg.

4. 4

   (4-serving size) Jell-O Vanilla Instant Pudding according to package directions, reducing milk to 1-1/2 cups.

5. 5

   Gently stir in 2 cups thawed Cool Whip Topping.

6. 6

   Cut 1 (298 g) pound cake into 1/2-inch slices.

7. 7

   Cut rounds from pound cake slices using a cookie cutter.

8. 8

   Place 1 cake slice in each individual glass dessert dish.

9. 9

   Pour a little of the reserved mandarin orange liquid over each cake slice; top with layers of orange segments and pudding mixture.

10. 10

    Repeat all layers.

11. 11

    Top with additional whipped topping.

No additional tips available.