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Posts Tagged ‘peaches cream trifle’

Have you been hit by Spring Fever yet?  Here’s a delicious trifle desert that is bursting with sweet, juicy fruit flavor along with a creamy texture.

Ingredients:

* 4 cups fresh ripe peaches (about 5 large or 7 medium peaches)
* 3 Tbsp sugar
* 1 – 16 oz loaf of frozen pound cake, thawed and cut into 1 inch cubes
* 1 – 12 oz container Cool Whip, thawed
* 2 (3.9 oz) packages of instant vanilla pudding
* 3 cups of milk
* 1/4 cup slivered almonds

Directions:

1. Peel the peaches and slice into segments. Put in glass bowl and sprinkle them with sugar. Toss and let stand for 20 minutes or until juicy.

2. Prepare pudding by putting the mixes in a bowl and adding the 3 cups of milk. Beat on low speed for about 2 minutes or until it starts to thicken slightly.

3. Place 1/2 of the cubed pound cake in the bottom of the trifle bowl. Then 1/2 of the vanilla pudding spreading to make a nice layer. Then put in 1/2 of the peach slices (we don’t use all the juice). Then 1/2 of the Cool Whip. Be sure to use a spatula to even out each layer. Repeat the process again adding the rest of the cake, then pudding, thenpeaches , then cool whip.

4. Cover the trifle and chill in the refrigerator for at least 8 hours. Sprinkle the top with the slivered almonds just prior to serving.

Well trifles were my dessert of choice when going to potlucks the past few months so this summer when the Colorado peaches were at their best, I made this delectable Peaches n’ Cream trifle to bring to a work party.  Everyone loved it …. especially my husband who LOVES peaches about as much as I love chocolate and Oreo cookies.  Now that is saying something!

We received a footed trifle bowl for a wedding gift, but I must admit that until this summer, I hadn’t really used it much.  I don’t know why because it seems that every trifle I made was well-received and it looks impressive when you walk in the door with it.

You can see the final product in the photo above.  I left off the slivered almonds which normally would be sprinkled on top the dessert because a child at the party was allergic to nuts and I didn’t want to take any chances.  That said, the extra crunch would have really added to the final product so you should use them if possible.

Peaches n’ Cream Trifle Recipe

4 cups fresh ripe peaches (about 5 large or 7 medium peaches)
3 Tbsp sugar
1 – 16 oz loaf of frozen pound cake, thawed and cut into 1 inch cubes**
1 – 12 oz container Cool Whip, thawed
2 (3.9 oz) packages of instant vanilla pudding
3 cups of milk
1/4 cup slivered almonds

**We use the Sara Lee rectangular pound cake cut up like this:

Peel the peaches and slice into segments or 1″ pieces – keep cutting until you have the 4 cups. Then place them in a glass bowl and toss them with the sugar. Let stand for 20 minutes or until they begin to juice. Meanwhile, use a hand-mixer on low speed for 2 minutes to mix the pudding in a glass bowl with the 3 cups of milk.