| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | English | Home cookin | 12 | servings |
INGREDIENTS
| 1 | pk | Pillsbury Date or |
| Cranberry Quick Bread Mix | ||
| 1/4 | To 1/2 cup orange-flavored | |
| Liqueur or orange juice | ||
| 1 | pk | (3.5 ounce) vanilla |
| Pudding & pie filling (Not | ||
| Instant) | ||
| 2 | c | Milk |
| 1 | tb | Grated orange peel |
| 1 | c | Whipping cream, whipped |
| 1 | Jar (12 ounce) (1 1/2 | |
| Cups) orange | ||
| Marmalade or peach | ||
| Preserves | ||
| 1 | c | Whipping cream |
| 1 | tb | Powdered sugar |
| 12 | Servings |
INSTRUCTIONS
TRIFLE MIXTURE FROSTING 1. Heat oven to 350°F. 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. 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, combine 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. 3. 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. 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.) Posted to MM-Recipes Digest by "Beth Ide" <rev_ide@email.msn.com> on Sep 15, 1998
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