2 3-ounce packages instant vanilla pudding mix
1 1/2 cups milk
1/2 cup frozen orange juice concentrate, thawed
1 cup (8 ounces) Wisconsin Ricotta cheese
1 tablespoon orange peel, grated
1 cup whipping cream, whipped
1 package (10 1/2 ounces) frozen pound cake, thawed
1/4 cup raspberry preserves
Fresh raspberries, blueberries additional whipped cream and orange peel (optional)
In a large bowl, combine pudding mix with milk, stirring until smooth. Stir in orange juice concentrate. Add Ricotta and orange peel; mix well. Fold in whipped cream. Place one cup of cream mixture in bottom of straight-sided, deep glass bowl.
Slice pound cake into 3/8-inch slices (16 slices) and spread with preserves. Cut 6 slices in half; arrange around inside of bowl. Place 5 slices of cake over cream mixture. Top with 2 cups cream mixture, 5 slices of cake and remaining cream mixture. Chill 2 to 3 hours before serving. Garnish with raspberries, blueberries, whipped cream and orange peel, if desired.
This recipe courtesy of Wisconsin Milk Marketing Board.