Orange Bavarian Cream

° Serves 6

Instead of preparing a custard cream from scratch and combining it with gelatin to make a traditional Bavarian cream, I use vanilla ice cream and instant vanilla pudding to make this delicious dessert in only 30 minutes.

The dessert is particularly attractive when served in glass bowls or martini glasses. It is garnished with thinly sliced oranges sprinkled with orange liqueur. Serve with pound cake, sponge cake, or plain cookies, if you like.

• 1 cup half-and-half
• One 3½-ounce package instant vanilla pudding
• 1 pint best-quality vanilla ice cream, melted
• 1 large seedless orange
• 2 tablespoons Cointreau, Grand Marnier, or mandarin orange liqueur

Using a whisk, stir the half-and-half and pudding mix thoroughly together in a bowl. Mix in the melted ice cream. Pour into six glass serving bowls or martini glasses and chill for 30 minutes in the refrigerator.

Meanwhile, peel the orange with a sharp knife, completely removing the peel and all the cottony white pith underneath. Then cut between the membranes to remove the orange wedges. Cut into 1-inch pieces.

Just before serving, arrange the orange pieces on top of the Bavarian cream. Sprinkle with the liqueur and serve immediately.

This rich, festive dessert is ready in just 30 minutes.