Preheat oven to 350 degrees F (175 degrees C).

Grease and flour an 8x4 or 9x5 inch loaf pan.

Prepare and bake quick bread mix according to package directions. Cool completely.

Cut bread into 1-inch squares and place in a shallow baking dish.

Drizzle with orange liqueur. Cover and let stand for about 2 hours.

In a medium saucepan, combine pudding mix, milk, and orange peel.

Bring to a boil over medium heat, stirring constantly. Boil for 1 minute and remove from heat.

Cover the surface with plastic wrap and cool for 1 hour.

Fold whipped cream into the cooled pudding.

Line a 2 or 2 1/2 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 and spread with 1/3 of the marmalade and 1 cup of the pudding mixture.

Starting with bread squares, repeat layers 2 more times.

Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Unmold trifle onto a serving plate.

In a small bowl, beat 1 cup whipping cream until soft peaks form.

Add powdered sugar and beat until stiff peaks form.

Frost the trifle. Garnish as desired.

Optional Presentation: Decorate with almond slices, orange curls, and candied cranberries.