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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.
Prep Time30 mins
Total Time30 mins
Course: Dessert
Servings: 15 +
Author: Susan (Between Naps on the Porch)


  • 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


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.


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.