Peach Trifle, Awesome Summertime Dessert
Peach Trifle is the perfect summertime dessert! I make this every summer with fresh Georgia peaches and it's always a big hit.
Servings: 15 +
Ingredients
- Ingredients:
- •2 3 1/2-ounce packages of instant vanilla pudding mix
- •4 cups of milk I substitute a 14oz can of sweetened condensed milk for about 1 1/2 cups of milk
- •9-10 peaches peeled and sliced If the peaches are kind of small, buy a few extra
- •5-6 tablespoons of granulated sugar
- •2 good-size loaves of pound cake
- •1/2 cup bourbon you can leave this out if children will be eating this dessert
- •1 cup whipping cream whip 2 cups for lots of whipped cream piled high
- •2 tablespoons powdered sugar
- •1/2 cup sliced almonds okay to use less than this…they just get sprinkled across the top
Instructions
Pudding Preparation:
- Prepare the pudding mix according to the package directions, except substitute 1 1/2 cups of milk with a 14 oz can of sweetened condensed milk. One year when I made this, I also mixed in an 8 oz container of cool whip.
- Cover and chill for 5 minutes to allow the pudding to thicken.
Peaches and Pound Cake Preparations:
- Toss the sliced peaches with the granulated sugar.
- Cut the pound cake into 1/2 inch slices.
Assembling the Trifle:
- Cover the bottom of your trifle dish with cake slices.
- Drizzle the cake slices evenly with about 1/3 of the bourbon.
- Spoon a third of the sliced peach mixture over the cake.
- Spread a third of the pudding over the peaches.
- Repeat twice more with the remaining cake slices, bourbon, peach mixture and pudding.
- Cover and chill at least two hours.
A Few Minutes Before Serving Time:
- Beat whipping cream at medium speed with an electric mixer until foamy. Gradually add powdered sugar, beating until soft peaks form. (Tip: Whipping cream does best if the bowl and beaters have been refrigerated for a little while before you start.)
- Spread the whipped cream over the trifle.
- Sprinkle almonds on top.
- If you would like more whipped cream (I usually do) double the recipe using 2 cups of whipping cream and 4 tablespoons of powdered sugar.
Notes
The original recipe called for 1/3 cup of bourbon but I’ve increased all the ingredients in this recipe to fit my large trifle bowl. I use either Blanton’s or Maker’s Mark and sometimes drizzle a little extra just to make sure each cake slice gets a little bourbon.