Blueberry Peach Trifle
|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.
Flavor peaches with amaretto; drain well, then use.