Frank's Recipes! English Orange Trifle

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

English Orange Trifle

TRIFLE MIXTURE
1/4 To 1/2 cup orange flavored liqueur or orange juice
1 pk (3.5 oz) vanilla pudding and pie filling (Not instant)
2 cup Milk
1 tablespoon Grated orange peel
1 cup Whipping cream, whipped
1 Jar (12 oz) (1 1/2 cups) orange marmalade or peach preserves

FROSTING
1 cup Whipping cream
1 tablespoon Powdered sugar

Yield: 12 servings

1 pk Pillsbury Date or Cranberry Quick Bread Mix

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 directions and cool completely.

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 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.

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.

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.