- Exported from MasterCook
ENGLISH ORANGE TRIFLE
12 Preparation Time :
Categories : Desserts
Amount Measure Ingredient -- Preparation Method -- -- --
1 pk Pillsbury Date or Cranberry
-Quick Bread Mix
1/4 To 1/2 cup orange-flavored
-liqueur or orange juice
1 pk (3 1/2 oz) vanilla pudding &
-pie filling (Not instant)
2 c Milk
1 tb Grated orange peel
1 c Whipping cream, whipped
1 Jar (12 oz) (1 1/2 cups)
-orange marmalade or peach -preserves
1 c Whipping cream
1 tb 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 2 1/2 quart bowl with plastic wrap. Spread
1 cup of the pudding mixture in the bottom of the
1/3 of the bread squares; spread with
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 - - - - - - - - - - - - - - - - - -