Peach Melba Trifle

Recipe by Lesley Morton
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 12-14
YIELD: 1 trifle
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (14 ounce) can sweetened condensed milk
  • 12
    ounces water
  • 2
    cups whipping cream, whipped
  • 14
    cup sherry wine or 1/4 cup orange juice
  • 1
    tablespoon sherry wine or 1 tablespoon orange juice
  • 1
    (10 ounce) prepared angel food cake, torn into small pieces (about 8 cups)
  • 1
    lbs fresh peaches, pared and sliced or (29 ounce) can sliced peaches, drained
  • 14
    red raspberry preserves
  • toasted almonds (optional)
  • preserves (optional)
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DIRECTIONS

  • In a large bowl, combine sweetened condensed milk and water; mix well.
  • Add pudding mix; beat with a wire whisk until well blended.
  • Chill 5 minutes.
  • Fold in whipped cream and 1 Tablespoon sherry.
  • Place 4 cups cake pieces in a 2-quart glass serving bowl or trifle dish.
  • Sprinkle with 2 tablespoons sherry.
  • Top with half the peach slices, 1/4 cup preserves and half the pudding mixture.
  • Repeat layering with remaining cake, sherry, peaches and pudding.
  • Chill.
  • Garnish with almonds and additional preserves if desired.
  • Refrigerate leftovers.
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