This sauce is a tasty way to end a summer meal—without turning on the oven.—Karen Bourne, Magrath, Alberta
- 1-1/4 cups cold water
- 1 can (6 ounces) frozen orange juice concentrate, thawed
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 cup whipped topping
- 1 prepared angel food cake, sliced
- In a small bowl, whisk the water, juice concentrate and pudding for 2 minutes. Let stand for 2 minutes or until soft-set. Whisk in whipped topping. Spoon over cake slices. Store leftovers in the refrigerator. Yield: 2-3/4 cups sauce.
Originally published as Orange Sauce for Angel Food Cake in Taste of Home August/September 1996, p11
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