English Orange Trifle

Posted by: pwhayes 05-22-99

English Orange Trifle

1 package Pillsbury Date or Cranberry Quick Bread Mix

Trifle Mixture:
1/4 to 1/2 cup orange flavored liqueur or orange juice
1 (3 oz Pkg.) vanilla cook and serve pudding mix
2 cups milk
1 tablespoon grated orange peel
1 cup whipping cream, whipped
1 (12 Oz. jar) orange marmalade or peach preserves

1 cup whipping cream
1 tablespoon powdered sugar

Preheat oven to 350 degrees. Grease and flour bottom only of 8x4 or 9x5 loaf pan.

Prepare and bake quick bread according to package directions. Cool completely. Cut bread into 1 inch squares and place in shallow baking dish. Drizzle with orange liqueur. Cover and let stand for about 2 hours.

Meanwhile in a medium saucepan combine 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; cool 1 hour. Fold whipped cream into cooled pudding.

Line 2 or 2 1/2 quart bowl (dome shaped) with plastic wrap. Spread 1 cup of pudding mixture in bottom of bowl. Add 1/3 of bread cubes; spread with1/3 of marmalade and 1 cup of pudding mixture. Starting with bread cubes, repeat layers 2 more times. Cover with plastic wrap; refrigerate at least 4 hours or overnight. Unmold trifle onto serving platter.

In a small bowl, beat 1 cup whipping cream until soft peaks form. Add powdered sugar; beat until stiff peaks form. Frost trifle. Garnish as desired. Refrigerate.

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