Raspberry and Peach Trifle

"Creamy Summer Dessert for the World Tour II chock full of peaches and raspberries"
 
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photo by Elmotoo photo by Elmotoo
photo by Elmotoo
Ready In:
50mins
Ingredients:
7
Yields:
10 1/2 cups
Serves:
10
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ingredients

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directions

  • Combine Eagle Brand and water,add pudding mix and beat well. Chill for about 20 minutes or until thickened and fold in Kool Whip.
  • Line bottom and sides of a 12 cup glass bowl with lady fingers.
  • Combines the reserved juices from fruit.
  • Spoon a third of the juice mixture over lady fingers. Cover with a third of the pudding mixture and top with half of the raspberries and peach slices. Cover with a layer of lady fingers and repeat layering, ending with pudding mixture.
  • Chill and garnish with a few raspberries or strawberries.
  • Serve and Enjoy.

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Reviews

  1. This was such a light refreshing dessert! I used pound cake instead of ladyfingers and my family devoured it in no time at all.
     
  2. Well, did I have fun with this. Mom & I loved it, 1 kid didn't like the pudding, the other didn't like the fruit. (eyes rolling on both counts) I cut up an angel food cake. I used fresh raspberries from the farmstand. I found peach slices packed in juice not syrup. I used fat free/sugar free pudding mix and fat free cool whip. Cardiac rehab nurse mom is keeping this recipe for her patients! The only problem I had was the pudding mixture was too thick. I added the juice to it to try to thin it out a smidge. I wonder if milk could be used instead of the sweetened condensed milk? Thanks!
     
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Tweaks

  1. This was such a light refreshing dessert! I used pound cake instead of ladyfingers and my family devoured it in no time at all.
     

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