PEACHES AND CREAM TRIFLE 🍑

Updated at: Thu, 18 Jul 2024 03:42:24 GMT

Step 1

Slice the pound cake into 1 inch cubes.

Step 2

Add the 4 cups of cold milk to a large (4-5 quarts) mixing bowl.

Step 3

Sprinkle the 2 packages of instant vanilla pudding mix over the cold milk. Use either a whisk, or a handheld mixer on low speed, to mix the pudding for about 1 ½ - 2 minutes until the pudding begins to thicken (about the consistency of yogurt)

Step 4

In a trifle bowl (3.25 quart or 104 ounce) create a single layer of 1-inch cake cubes at the bottom. (Be sure the cake cubes are uniform in size and tightly fitted to form a sturdy base for your trifle)

Step 5

Spoon ⅓ of the pudding on top of the layer of pound cake. Use a spoon or an offset spatula to smooth the pudding evenly over the pound cake cubes.

Step 6

Place a single layer of sliced peaches against the glass. Then lay a layer of peaches flat over the pudding. If some of the sliced peaches are a bit too thick, carefully use a kitchen knife to slice the peaches to appear more uniform in size. Reserve 4-6 peach slices for garnish. Repeat the layers. (You will end up with 3 layers of pound cake, 3 layers of pudding and 2 layers of peaches)

Step 7

After you have smoothed the 3rd layer of pudding, top the pudding with the 8 ounce container of thawed whipped topping. Use a silicone spatula or an offset spatula to smooth the whipped topping to the edges of the trifle bowl.

Step 8

Arrange the reserved sliced peaches in the center of the whipped topping. (You can arrange the peaches in a fan or spiral if you choose)

Step 9

Keep the trifle in the refrigerator, loosely covered until ready to serve. You can make this the day before, and the longer it sits, the more the flavors will have time to meld. Store any leftovers covered in the refrigerator for up to 3 days.

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