INGREDIENTS

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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