Side Pannel
English Orange Trifle
English Orange Trifle
- Recipe Submitted by ADMIN on 09/26/2007
Category: Christmas, Desserts
Ingredients List
- 1 pk Pillsbury Date or Cranberry
- -Quick Bread Mix
Directions
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.)
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.)
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