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Blueberry Peach Trifle

The.Southerner's picture
  Sweetened condensed milk 14 Ounce (1 Can)
  Cold water 1 1⁄2 Cup (24 tbs)
  Grated lemon rind 2 Teaspoon
  Instant vanilla pudding and pie filling mix 3 1⁄2 Ounce (1 Package)
  Whipping cream 1 Pint, whipped
  Cubed pound cake 4 Cup (64 tbs)
  Ripe peaches/29 ounce can sliced peaches in light juice, well drained 1 Pound (Fresh)
  Fresh blueberries/Dry packed frozen blueberries 2 Cup (32 tbs), thawed, rinsed well, and drained

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.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Preparation Time: 
60 Minutes

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4857 Calories from Fat 1847

% Daily Value*

Total Fat 206 g317.6%

Saturated Fat 133.1 g665.3%

Trans Fat 0 g

Cholesterol 820.6 mg273.5%

Sodium 3385 mg141%

Total Carbohydrates 657 g218.9%

Dietary Fiber 19.1 g76.6%

Sugars 534 g

Protein 58 g116.8%

Vitamin A 61.3% Vitamin C 136.4%

Calcium 164.6% Iron 59.1%

*Based on a 2000 Calorie diet

Blueberry Peach Trifle Recipe