Wednesday, February 22, 2012

Some Assembly Required: Peach Trifle

This has been one of my favorite desserts for years.  It really doesn't require cooking, you just need to assemble the ingredients as instructed and chill it overnight.  The original recipe says to chill for at least 2 hours, but overnight is so much better.

Peach Trifle

1 large pkg. cook & serve french vanilla pudding, not instant
2 3/4 cups milk
1 large container cool whip
1 1/2 lbs. frozen peaches
3 tbs. white sugar                                                       
1 family size frozen pound cake
1/2 cup orange juice
1/4 cup sliced almonds, toasted

large trifle bowl

Cut peaches into bite size pieces and sprinkle with granulated sugar, toss gently, and set aside.  Combine pudding mix and milk in saucepan, bring to boil while stirring constantly.  Remove from heat and cool.  After the pudding has cool add 3/4 of the cool whip and fold in gently.  Cut pound cake into 1 inch cubes and sprinkle with orange juice.  Place 1/2 of cake in trifle bowl, top with 1/2 of peaches, and 1/2 of pudding mixture.  Repeat the layers again using the remaining ingredients.  Top with the remaining cool whip and sprinkle with toasted almonds.  Cover and chill for at least 2 hours, more if possible. 

I find that the peaches are easiest to cut when they're about half frozen.

I cut my pound cake into cubes on a cutting board and then just sprinkle the juice directly onto it.  We prefer the Dole Orange/ Pineapple/ Banana Juice to drink, and I find that works just as well in this recipe.

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