English orange trifle

Yield: 12 servings

Measure Ingredient
1 pack Pillsbury Date or Cranberry
¼ \N To 1/2 cup orange-flavored liqueur or orange juice
1 pack (3.5 oz) vanilla pudding & pie filling (Not instant)
2 cups Milk
1 cup Whipping cream Quick Bread Mix
1 tablespoon Grated orange peel
1 cup Whipping cream, whipped
1 \N Jar (12 oz) (1 1/2 cups) orange marmalade or peach preserves
1 tablespoon Powdered sugar



1. Heat oven to 350F. Grease and flour bottom only of 8 x 4 or 9 x 5 loaf pan. Prepare and bake quick bread mix according to direc- tions and cool completely.

2. Cut bread into 1 inch squares; place in a shallow baking dish, and drizzle with orange liqueur or orange juice. Cover; let stand for about 2 hours. Meanwhile, in a medium saucepan, combing the pud- ding, milk and orange peel. Bring to a boil over medium heat, stirring constantly. Boil 1 minute, remove from heat. Cover surface with plastic wrap, and cool 1 hour. Fold whipped cream into cooled pudding.

3. Line 2 or 2½ quart bowl with plastic wrap. Spread 1 cup of the pudding mixture in the bottom of the bowl. Add ⅓ of the bread squares; spread with ⅓ of the marmalade mixture and 1 cup of the pudding mixture. Starting with the bread squares, repeat layers 2 more times. Cover with plastic wrap and refrigerate at least 4 hours or preferably overnight.

4. Unmold trifle onto a serving plate. In a small bowl, beat 1 cup whipping cream until soft peaks form. Add the powdered sugar. Beat until stiff peaks form. Frost trifle. Garnish as desired. Refrigerate.

(Typist's note: To reduce the calories, you could use low calorie instant pudding, low calorie nonfat nondairy whipped topping, low calorie marmalade, and use orange juice and not liqueur.) Source: Better Homes and Gardens Magazine, Nov/Dec 1993 Typed for you by: Linda Fields, Cyberealm BBS, Watertown NY 1993 315-785-8098 or 786-1120

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