Monday, August 20, 2007

Berry-Peach Cream Trifle

2 packages (4-serving size each) vanilla pudding(not instant)
3 cups milk
1 1/2 quarts (6 cups) of your favorite berries
1 large fresh peach, peeled and cubed
1/4 cup sugar
1 package (16 ounces) frozen pound cake or your favorite pound cake recipe
1/4 cup peach preserves
1/4 cup orange juice
1 cup heavy whipping cream
1/4 cup slivered almonds, toasted
2 large fresh peaches, peeled and sliced

Make pudding mix as directed on package for pudding, using 3 cups milk. Place plastic wrap directly on top of pudding, not on top of the container. Just lay it on the pudding. Refrigerate at least 2 hours or until chilled.

Mix berries, the cubed peach and sugar. Let stand at room temperature 15 minutes.

Cut pound cake horizontally in half. Spread preserves over bottom half. Top with top half. Cut into 18 slices. Drizzle with orange juice. Place 9 slices in 3 to 4 quart glass bowl. Spoon half of berry mixture over cake.

Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff. Fold whipped cream into pudding. Spoon half of pudding mixture over the berries. Repeat layers with remaining cake, berry mixture and pudding mixture. Refrigerate at least 2 hours.

Just before serving, sprinkle with almonds. Top with sliced peaches.

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