English Orange Trifle Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1 package: Pillsbury Date or Cranberry Quick Bread Mix,
TRIFLE MIXTURE
1/4: To 1/2 cup orange-flavored liqueur or orange juice,
1 package: , (3.5 oz) vanilla pudding & pie filling (Not instant)
2 cup: Milk,
1 tbsp: 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 tbsp: Powdered sugar,
Directions:
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.
(Typists 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
Source from luhu.jp
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.
(Typists 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
Source from luhu.jp
Tags
Desserts