Ingredients

The following ingredients have 9 Servings
  • 3 cups fresh or frozen cranberries
  • 1 cup water
  • 3/4 cup sugar
  • 1 tablespoon corn starch
  • 1 tablespoon water
  • 1 9x13" vanilla cake ((you can use a cake mix, or use my favorite vanilla cake recipe noted above the recipe))
  • 2 boxes instant vanilla pudding
  • 3 cups milk
  • 2 284 mL cans mandarin orange segments (or slice some up yourself if you want)
  • 3 cups whipped cream or whipped topping

Instruction

  • Make cranberry sauceIn a medium pot, add cranberries, 1 cup water and sugar. Bring to a simmer over medium-high heat, then reduce heat to medium and cook for about 10 minutes until berries are softened and starting to burst.
  • Combine corn starch and 1 tablespoon water in a small bowl and add to cranberries, stirring until thickened.
  • Remove from heat and cool to room temperature (you can speed this up by stashing in the fridge or freezer).
  • Drain mandarin oranges and reserve juice -- you should get about 1 cup.
  • Combine pudding mixes, reserve orange juice, and 3 cups milk (or enough milk to make 4 cups liquid) with a whisk until smooth. Set aside.
  • Cut cake into 1" cubes.
  • In 12 small jars or dessert bowls, layer half of cake, pudding, cranberry sauce and mandarins, then repeat with the second half. Spread whipped cream on top and refrigerate until ready to serve.