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Creamy Peach Trifle




Source of Recipe


magnolia lane at rc and PJ--(cookingpca)


List of Ingredients




3 Tbsp. granulated sugar
7 ripe peaches, peeled and sliced (about 4 cups)
1 (12 oz) tub frozen whipped topping, thawed
1/4 cup sifted powdered sugar
1 small pkg. instant french vanilla pudding mix
1 3/4 cups milk
1 (16 oz) frozen pound cake loaf
1/2 cup orange juice (or amaretto)
1/4 cup sliced almonds, toasted


Recipe



Put sliced peaches into a bowl. Sprinkle with granulated sugar; toss gently and let stand at least 20 minutes or until juicy.

Combine pudding mix and milk. Whisk until mixture thickens.

Combine thawed whipped topping and 1/4 cup powdered sugar in a chilled mixing bowl. Beat at medium speed with an electric mixer until soft peaks form. Fold half of this mixture into the pudding.

Cut enough pound cake into 1-inch cubes to equal 6 cups. Place half of the cake cubes in a 3-quart serving bowl. Sprinkle 1/4 cup orange juice (or amaretto) over the cubes. Top with half of the whipped topping/pudding mixture and half of the peaches. Repeat the layers of cake, orange juice, pudding mixture and peaches.

Spread the remaining whipped topping on the top of the trifle. Cover and chill at least 8 hours. Sprinkle with toasted almonds before serving.
Yield: 14 servings

This got rave reviews from everyone at the 4th of July picnic. They've already made it a 'tradition' and told me I'm expected to make it every year! Hope you enjoy!