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Trifle: Peaches and Cream Trifle




Source of Recipe


Kitchen Scoop


Recipe Introduction


A mix of peaches and creamy pudding with cake and juicy fruit fresh from the orchard -- what’s not to love?


List of Ingredients




1 package (3.4 ounces) instant French vanilla pudding, such as Jell-O brand
2 cups low-fat milk
1 frozen pound cake (about 10 ounces), such as Sara Lee
1/4 cup half and half
4 cups peeled and chopped (about 3 pounds) fresh peaches, plus additional for garnish
1/4 cup sugar
Juice from 1/2 lemon
16 ounces reduced-fat whipped topping, such as Cool Whip ®
Fresh peach slices, optional garnish*

Recipe



In a 2-quart bowl, prepare instant pudding according to package directions and place in refrigerator to “soft set.”

Meanwhile, slice cake into 1/2-inch slices, and then cut each slice into roughly 1/2-inch cubes. Place half of cubes in bottom of a trifle bowl or other glass bowl with a 16-cup capacity. Drizzle 2 tablespoons half and half over cake and set bowl aside.

In a medium bowl, place chopped fruit, sugar and lemon juice. Stir and mix well. Use a potato masher to break up peaches and create a “chunky” puree. Spread half the peaches over cake in trifle bowl, spreading to bowl’s edge. Add half the prepared pudding and half the whipped topping, spreading to edge of glass bowl so it shows through the glass in layers.

Repeat layers: cake, drizzle of half and half, fruit, pudding and end with whipped topping. Cover and refrigerate at least 4 hours, and up to 12 hours. To serve, garnish trifle top with additional peach slices,* and spoon trifle into small bowls or dessert cups.


Notes: Depending on time between slicing peaches for garnish and serving, toss peach slices with a little lemon juice to prevent darkening. (Also, this will allow the trifle to be displayed for 30 minutes or so before serving for dramatic effect!)