Blueberry Peach Trifle Recipe
Summary
Preparation Time1 Hr 0 MinDifficulty LevelEasy
Ingredients
| Sweetened condensed milk | 1 Can (10oz) | |
| Cold water | 1 1/2 Cup (16 tbs) | |
| 2 teaspoons grated lemon rind | ||
| Vanilla instant pudding and pie filling package | 1 | |
| Whipping cream | 1 Pint, Whipped | |
| 4 cups cubed pound cake | ||
| Peaches | 1 pound, drained | |
| Frozen blueberries | 2 Cup (16 tbs), drained, rinsed | |
Directions
Core, pare, and chop fresh peaches or chop sliced peaches; set aside.
In a large bowl, combine condensed milk, water, and lemon rind; mix well.
Add pudding mix; beat until well blended.
Chill 5 minutes.
Fold in whipped cream.
Spoon 2 cups pudding mixture into serving dish; top with half the cake cubes, all the peaches, half the remaining pudding mixture, the remaining cake cubes, then the blueberries.
Spread the remaining pudding mixture to within one inch of edge of bowl.
Chill at least 4 hours.
Garnish as desired.
Refrigerate leftovers.
Flavor peaches with amaretto; drain well, then use.
In a large bowl, combine condensed milk, water, and lemon rind; mix well.
Add pudding mix; beat until well blended.
Chill 5 minutes.
Fold in whipped cream.
Spoon 2 cups pudding mixture into serving dish; top with half the cake cubes, all the peaches, half the remaining pudding mixture, the remaining cake cubes, then the blueberries.
Spread the remaining pudding mixture to within one inch of edge of bowl.
Chill at least 4 hours.
Garnish as desired.
Refrigerate leftovers.
Flavor peaches with amaretto; drain well, then use.
Chef
