Cranberry Trifle

Pumpkin pie, mince meat pie, pecan ... this year I made Cranberry Trifle. The pound cake is still fat but the way it is done I don't think you end up eating that much of the cake. I guess they call it pound cake because you get an extra pound just eating it ... but see what you think.

You will need a large glass container to compile the trifle in - I used one on a pedestal and it looked very nice.

While you make the 2 liquid ingredients thaw the pound cake, cut it into thirds and then cubes - keeping each third separate since you will make three levels.

Make sugar-free, fat-free vanilla pudding, once made fold in about 1 1/2 cups fat free cool whip. Set aside.

Grate the peel of two oranges and place in boiling pot. Cut all the peel and pith from the oranges then cut the slices from the orange then squeeze the juice out. Toss the skin etc. Add one bag of cranberries and 1 cup splenda and bring to a boil. The berries will pop as they cook. Add 1/8 teaspoon of ginger, 1/4 teaspoon cinnamon and 1/8 teaspoon allspice. It takes about 15-20 minutes. Cool to about room temp. before the next step.

Once it is all ready it is time to compile. Place 1/3 of the cake in the bottom, pour 1/3 cranberry mixture over that and then 1/3 whipped pudding mixture over that. Continue until last layer is done. I sprinkled a couple of raw cranberries on top to pretty it up.

Everyone loved it and it was simple as can be.