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Blueberry Peach Trifle

The.Southerner's picture
Ingredients
  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
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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Chilling
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable
Interest: 
Party
Preparation Time: 
60 Minutes

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