1 pkg. Pillsbury Cranberry Quick bread mix
1 c. water
2 tbsp. vegetable oil
1 egg
1/4-1/2 c. Amaretto or flavored brandy or orange juice
1 sm. pkg. reg. vanilla pudding & pie filling
2 c. milk
1 tbsp. grated orange peel
1 (12 oz.) jar seedless raspberry or plum preserves
1 c. whipping cream
1 tbsp. powdered sugar
1/4 tsp. almond extract

Preheat oven to 350 degrees. In large bowl combine bread mix, water, oil and egg. Stir 50-75 strokes or until dry particles are moistened. Grease bottom of 8 x 4 inch or 9 x 5 inch pan. Pour batter into pan and bake for 45-55 minutes or until toothpick comes out clean. Cool 15 minutes. Remove from pan; cool completely. Cut into 1 inch cubes. Place in a shallow pan and drizzle with Amaretto; cover and let stand 2 hours.

In a 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 2-2 1/2 quart bowl with plastic wrap. Spread 1 cup pudding mixture in bottom of bowl. Add 1/3 of bread cubes; spread with 1/3 of preserves and 1 cup of pudding mixture. Repeat layers. Cover with plastic wrap. Refrigerate at least 4 hours or overnight. Unmold onto serving platter.

In small bowl, beat 1 cup whipping cream until soft peaks form. Add powdered sugar and almond extract; beat until stiff. Frost trifle with whipped cream mixture. May be garnished with candied fruit or sliced almonds. Refrigerate any remaining dessert. 12 servings.

Pillsbury Nut Quick bread mix can be used.