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English Orange Trifle




Source of Recipe


Internet


List of Ingredients




TRIFLE MIXTURE
1/4 To 1/2 cup orange flavored liqueur or orange juice
1 pk (3.5 oz) vanilla pudding and pie filling (Not instant)
2 cup Milk
1 tablespoon Grated orange peel
1 cup Whipping cream, whipped
1 Jar (12 oz) (1 1/2 cups) orange marmalade or peach preserves

FROSTING
1 cup Whipping cream
1 tablespoon Powdered sugar


Recipe



Yield: 12 servings

1 pk Pillsbury Date or Cranberry Quick Bread Mix

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 directions and cool completely.

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 pudding, 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.

Line 2 or 2.5 quart bowl with plastic wrap. Spread 1 cup of the pudding mixture in the bottom of the bowl. Add 1/3 of the bread squares; spread with 1/3 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.

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.