Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 pk Pillsbury Date or Cranberry -Quick Bread Mix

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

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