| 1 | Heat oven to 350°F. |
| 2 | Grease and flour bottom only of 8 x 4 or 9 x 5 loaf pan. |
| 3 | Prepare and bake quick bread mix according to direc- tions and cool completely. |
| 4 | Cut bread into 1 inch squares; place in a shallow baking dish, and drizzle with orange liqueur or orange juice. |
| 5 | Cover; let stand for about 2 hours. |
| 6 | Meanwhile, in a medium saucepan, combing the pud- ding, milk and orange peel. |
| 7 | Bring to a boil over medium heat, stirring constantly. |
| 8 | Boil 1 minute, remove from heat. |
| 9 | Cover surface with plastic wrap, and cool 1 hour. |
| 10 | Fold whipped cream into cooled pudding. |
| 11 | Line 2 or 2.5 quart bowl with plastic wrap. |
| 12 | Spread 1 cup of the pudding mixture in the bottom of the bowl. |
| 13 | Add 1/3 of the bread squares; spread with 1/3 of the marmalade mixture and 1 cup of the pudding mixture. |
| 14 | Starting with the bread squares, repeat layers 2 more times. |
| 15 | Cover with plastic wrap and refrigerate at least 4 hours or preferably overnight. |
| 16 | Unmold trifle onto a serving plate. |
| 17 | In a small bowl, beat 1 cup whipping cream until soft peaks form. |
| 18 | Add the powdered sugar. |
| 19 | Beat until stiff peaks form. |
| 20 | Frost trifle. |
| 21 | Garnish as desired. |
| 22 | Refrigerate. |
| 23 | (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). |
