ENGLISH ORANGE TRIFLE

English Orange Trifle image

Number Of Ingredients 9

1 package date or cranberry quick bread mix
1/4 to 1/2 cup orange-flavored liqueur or orange juice
1 package (3-oz) vanilla pudding and pie filling mix
2 cups milk
1 tablespoon grated orange peel
1 cup whipping cream, whipped
1 jar (12-oz) (1 1/2 cups) orange marmalade or peach preserves
1 cup whipping cream
1 tablespoon powdered sugar

Steps:

Heat oven to 350°F. Grease and flour bottom only of 8x4-or 9x5-inch loaf pan.
Prepare and bake quick bread mix according to package directions. Cool completely. Cut bread into 1-inch squares; place in shallow baking dish. Drizzle with orange liquer. Cover; let stand for about 2 hours.
Meanwhile, in medium saucepna combine 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; cool 1 hour.
Fold whipped cream into cooled pudding.
Line 2- or 2 1/2-quart bowl with plastic wrap. Spread 1 cup of the pudding mixture in bottom of bowl. Add 1/3 of bread squares; spread with 1/3 cup armalade and 1 cup of the pudding mixture.
Starting with bread squares, repeat layers 2 more times. Cover with plastic wrap; refrigerate at least 4 hours or overnight.
Unmold trifle onto serving plate.
In small bowl, beat 1 cup whipping cream until soft peaks form. Add powdered sugar; beak until stiff peaks form. Frost trifle. Garnish as desired. Refrigerate.