1 pk Pillsbury Date or Cranberry
-Quick Bread Mix ——————————-TRIFLE MIXTURE——————————- 1/4 To 1/2 cup orange-flavored
-liqueur or orange juice 1 pk (3.5 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
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 2.5 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.) 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