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Peaches and Cream Trifle Recipe

raegal — Fri, 12 Feb 2010 22:09:24 +0000

Have you been hit by Spring Fever yet? Here's a delicious trifle dessert that is bursting with sweet, juicy fruit basket 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, then peaches , 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.

Want more trifle recipes? Give these a whirl:

Strawberry Valentine Trifle Recipe

raegal — Fri, 22 Jan 2010 19:38:01 +0000

Here's a great gourmet dessert that is both pretty to look at and delicious to eat! Layering just a few ingredients in a trifle bowl makes for an impressive presentation. Perfect for a Valentine brunch or romantic dinner for 2!

You do need to plan for this dessert ahead of time, as it needs to chill for 8 hours or overnight.

Ingredients

1 (7 ounce) package jellyrolls, each cut into 3 slices (Little Debbie jelly rolls can be used too!)
1 (5 ounce) package instant vanilla pudding mix
1 1/2 cups milk
3 cups frozen whipped topping, thawed
2 cups sliced fresh strawberries

Directions

Arrange jellyroll slices on the bottom and sides of a 2.5 quart glass bowl or trifle dish.
Prepare pudding according to box directions, except use only 1 1/2 cups milk; let sit for 5 minutes to thicken. Fold in 1 cup whipped topping.
Arrange 1/2 of the strawberries on jellyroll slices; top with pudding, then layer remaining strawberries and whipped topping. Garnish with strawberry halves, if desired.
Cover and chill for 8 hours then enjoy!

Photo credit: KENDRA_07

If you love trifles, then you'll adore trying these recipes:

Peaches n' Cream Trifle

design — Mon, 12 Oct 2009 20:48:05 +0000

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 covered Oreo cookies. Now that is saying something!

We received a footed trifle bowl in a wedding gift basket, 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.

Then assemble the trifle in a 3 quart glass trifle bowl by putting 1/2 the cubed pound cake on the bottom layer, followed by 1/2 the pudding, followed by 1/2 the peaches, followed by 1/2 the cool whip and then repeat with the remaining half of pound cake, pudding, peaches, and cool whip. Cover and refrigerate overnight or 8 hours. Sprinkle with the slivered almonds just prior to serving.

For more fun trifle recipes, try some of the following: