English Orange Trifle -

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 --FROSTING-- 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

2. Cut bread into 1 inch squares; place in a shallow baking dish, and 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

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.

4. Unmold trifle onto a serving plate. In a small bowl, beat

1 cup whipping

1993 Typed for you by: Linda Fields, Cyberealm BBS, Watertown NY

1993 315-785-8098 or