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1
Heat oven to 350F (180C).
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2
Grease and flour bottom only of 8 x 4 or 9 x 5 loaf pan.
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3
Prepare and bake quick bread mix according to directions and cool completely.
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4
Cut bread into 1 inch squares; place in a shallow baking dish, and drizzle with orange liqueur or orange juice.
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5
Cover; let stand for about 2 hours.
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6
Meanwhile, in a medium saucepan, combing the pud- ding, milk and orange peel.
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7
Bring to a boil over medium heat, stirring constantly.
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8
Boil 1 minute, remove from heat.
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9
Cover surface with plastic wrap, and cool 1 hour.
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10
Fold whipped cream into cooled pudding.
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11
Line 2 or 2 1/2 quart bowl with plastic wrap.
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12
Spread 1 cup of the pudding mixture in the bottom of the bowl.
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13
Add 13 of the bread squares; spread with 13 of the marmalade mixture and 1 cup of the pudding mixture.
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14
Starting with the bread squares, repeat layers 2 more times.
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15
Cover with plastic wrap and refrigerate at least 4 hours or preferably overnight.
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16
Unmold trifle onto a serving plate.
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17
In a small bowl, beat 1 cup whipping cream until soft peaks form.
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18
Add the powdered sugar.
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19
Beat until stiff peaks form.
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20
Frost trifle.
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21
Garnish as desired.
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22
Refrigerate.
