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Orange Icebox Pudding Recipe
|Canned evaporated milk||12 Fluid Ounce (1 Large Can)|
|Sponge cake||6 Ounce (150 Gram)|
|Orange juice||2 Cup (32 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Grated orange rind||1 1⁄2 Tablespoon (Rind Grated From 2 Oranges)|
|Lemon gelatin||1 Tablespoon|
|Lemon juice||1 Tablespoon (Extracted From 1 Lemon)|
|Whipping cream||1⁄2 Pint|
Serving size: Complete recipe
Calories 2355 Calories from Fat 1026
% Daily Value*
Total Fat 115 g176.5%
Saturated Fat 72.6 g363.1%
Trans Fat 0 g
Cholesterol 619.2 mg
Sodium 947.4 mg39.5%
Total Carbohydrates 275 g91.6%
Dietary Fiber 4.3 g17.1%
Sugars 216.6 g
Protein 39 g77.2%
Vitamin A 43.6% Vitamin C 487.1%
Calcium 127.5% Iron 36%
*Based on a 2000 Calorie diet
Chill mixing bowl and beaters.
Cut sponge cake into 3 layers.
Combine 1 cup orange juice, 1/4 cup sugar, orange rind and gelatin in saucepan.
Place over low heat, stirring constantly, until gelatin is dissolved.
Add remaining orange juice and lemon juice; cool.
Pour milk into chilled bowl; beat until stiff peaks form.
Fold whipped milk into gelatin mixture.
Layer gelatin mixture and cake layers in oblong pan, beginning and ending with gelatin mixture.
Whip cream until stiff peaks form, adding sugar to taste.
Serve pudding topped with whipped cream.