Peaches & Cream Trifle Recipe

peaches and cream trifle

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The Ultimate Dessert - Peaches n' Cream Trifle

This summer we were invited to numerous gatherings for church, work and family get-togethers. Of course, this usually involved food and us bringing something so I thought we'd try something new and bring trifle gourmet desserts to most of the parties. For example, we brought a red, white and blue trifle dessert to the big Independence Day bash, a brownie trifle to a couple functions including a family gathering, and this peaches n' cream trifle to my husband's company backyard barbecue. All of them were a big hit.

In this post, I share our recipe for peaches n' cream trifle. We just made this in August when the Colorado peaches were at their best and it was out of this world. I hope you enjoy it as much as everyone at the company picnic did!


Peaches & 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 (we use Sara Lee pound cake)
  • 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


Pound Cake Preparation

Pound Cake Preparation

Peach Preparation

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.


Pudding Preparation

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.


Assembling the trifle

The goal is to repeat the layer process twice in order to get a great looking trifle. If I haven't said this already, this works best with a trifle bowl, but if you want to use a 3 quart clear punch, salad, or mixing bowl, that would be fine too.

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.

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


Alternative Ways To Make This Recipe

Above, I've given the quick and easy peaches n' cream trifle recipe. However if you are a true dessert connoisseur and don't mind spending a bit more time in the kitchen, you can kick it up a notch by using 1 3/4 cups of fresh whipping cream with 1/4 cup sifted powdered sugar to make homemade whipped cream (instead of the Cool Whip). You can also replace the pudding with Creme Anglaise or your own custard recipe.

I've also made this recipe with 1/2 cup orange juice or amaretto that is poured over the pound cake cubes before they are assembled in the trifle bowl. It adds a bit more flavor to the gourmet cake, but it does make the cake a bit more soft so depending on how you like the texture of pound cake, this may or may not be a good option for you.

Step-by-step video instructions for yummy trifles!

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