Fresh Orange Refrigerator Cake Recipes

Steps:

• Prepare pudding according to package directions; set aside. In a small sauce-pan, sprinkle gelatin over orange juice; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. Stir into pudding. Add orange zest. Transfer to a large bowl. Cover and refrigerate for 2 hours or until cooled., Cut one angel food cake in half width-wise. Save one half for another use. Cut remaining half into eight slices. Cut second loaf into 16 slices., Arrange half of the cake slices in an ungreased 13x9-in. dish. Fold whipped cream into pudding; spread half over the cake slices. Repeat layers. Cover and refrigerate overnight or until set.

Steps:

• Zest the orange; reserve zest for later use. Cut white membrane off orange; discard. Cut fruit into sections, then cut each section in half.
• Beat cream cheese, ricotta, sugar and vanilla in large bowl with mixer until blended. Add chocolate and reserved orange zest; mix well. Gently stir in 2 cups COOL WHIP.
• Spread 2 cups cream cheese mixture onto bottom of 13x9-inch pan. Top with layers of 30 wafers and half the remaining cream cheese mixture; repeat layers. Cover with remaining COOL WHIP.
• Refrigerate 4 hours. Top with orange sections and remaining wafers just before serving.

Steps:

• 1. Add 1 1/3 cups boiling water to jello plus 1 cup cold water. Set aside at room temperature to set.
• 2. Mix cake as directed and bake according to package directions. Let cool for 20-25 minutes. Use a fork and every 1/2 inch punch holes deep into the cake while still in the baking pan. The more holes, the better it is. Carefully pour jello liquid over the cake getting the liquid into the holes made. Put in Refrigerator while making topping.
• 3. Topping: Add all 3 ingredients into a precooled mixing bowl. Beat until stiff. Take cake out of refrigerator and top with topping. Put back in refrigerator until serving time.

Steps:

• Prepare pudding according to package directions; set aside.
• In a small sauce-pan, sprinkle gelatin over orange juice; let stand for 1 minute.
• Cook and stir over low heat until gelatin is completely dissolved.
• Stir into pudding.
• Add orange peel.
• Transfer to a large bowl.
• Cover and refrigerate for 2 hours or until cooled.
• Cut one angel food cake in half width-wise.
• Save one half for another use.
• Cut remaining half into eight slices.
• Cut second loaf into 16 slices.
• Arrange half of the cake slices in an ungreased 13-in. x 9-in. x 2-in. dish.
• Fold whipped cream into pudding; spread half over the cake slices.
• Repeat layers.
• Cover and refrigerate overnight or until set.