Recipe: English Cranberry Trifle with Whipped Topping

English Cranberry Trifle

1 pkg. cranberry quick bread mix
1 cup water
2 Tablespoons oil
1 egg
1/4 to 1/2 cup amaretto, brandy or orange juice
1 (3.13 oz.) pkg. vanilla pudding and pie filling mix (not instant)
2 cups milk
1 Tablespoon grated orange peel
1 cup whipping cream, whipped
12 oz. jar (1 1/2 cups) seedless raspberry or plum preserves

Topping:
1 cup whipping cream
1 Tablespoon powdered sugar
1/4 teaspoon almond extract
Candied fruit or sliced almonds, if desired

Heat oven to 350 degrees F. Grease bottom only of 8x4 or 9x5-inch load pan.

In large bowl, combine quick bread mix, water, oil and egg. Stir 50 to 75 strokes just until dry particles are moistened. Pour into greased pan.

Bake at 350 degrees F. for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely.

Cut bread into 1-inch cubes. Place in shallow dish; drizzle with amaretto. Cover; let stand about 2 hours.

In medium saucepan, combine pudding mix, milk and orange peel. Mix well. Bring to a boil over medium heat stirring constantly. Boil 1 minute, remove from heat. Cover; cool 1 hour.

Fold whipped cream into cooled pudding.

Line 2 to 2 1/2 qt. bowl with plastic wrap. Spread 1 cup of the pudding mixture in bottom of bowl. Add 1/3 of bread cubes; spread with 1/3 of the preserves and 1 cup of pudding mixutre. Starting with bread cubes, repeat layers 2 more times. Cover with plastic wrap; refrigerate at least 4 hours or overnight.

Unmold onto serving plate.

In small bowl, beat 1 cup whipping cream until soft peaks form. Add powdered sugar and almond extract; beat until stiff peaks form.

Frost trifle with whipped cream mixture. Garnish with candied fruit or sliced almonds. Refrigerate until serving time. Store any remaining trifle in refrigerator.

High Altitude Adjustments: Above 3500 feet: Add 1 Tablespoon flour to dry mix. Bake at 375 degrees F. for 40-50 minutes.

Makes 12 servings