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Peach Melba Trifle Recipe
|Canned milk||14 Ounce (1 Can, Canned But Not Evaporated Milk)|
|Cold water||1 1⁄2 Cup (24 tbs)|
|Instant vanilla pudding and pie filling mix||3 1⁄2 Ounce (1 Package, 4-Serving Size)|
|Whipping cream||1 Pint, whipped (2 Cup)|
|Dry sherry/Orange juice||5 Tablespoon|
|Angel food cake cubes||10 Ounce (6 Cup Cake Cubes)|
|Fresh peaches/29 ounce can of sliced peaches, drained||1 1⁄2 Pound, pared and sliced|
|Red raspberry preserves||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3821 Calories from Fat 1726
% Daily Value*
Total Fat 192 g295.1%
Saturated Fat 117.7 g588.3%
Trans Fat 0 g
Cholesterol 756.4 mg
Sodium 3319.1 mg138.3%
Total Carbohydrates 460 g153.2%
Dietary Fiber 10.2 g40.8%
Sugars 243.2 g
Protein 30 g60.3%
Vitamin A 52.5% Vitamin C 74.8%
Calcium 78.6% Iron 10.2%
*Based on a 2000 Calorie diet
Add pudding mix; beat well.
Chill 5 minutes.
Fold in whipped cream and 1 tablespoon sherry.
Place 3 cups cake cubes in 3- to 4-quart glass serving bowl.
Sprinkle with 2 tablespoons sherry.
Top with half the peach slices, 1/2 cup preserves and half the pudding mixture.
Repeat layering with remaining cake, sherry, peach slices and pudding.
Garnish with almonds and preserves if desired.