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Peach Melba Trifle Recipe

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This recipe for Peach Melba Trifle is from In Our Titi's Kitchen ~ Where Memories are Made and Love is Shared, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (14-ounce) can Eagle Brand Sweetened Condensed Mild (not evaporated milk)
1-1/2 cups water
1 (3-3/4-ounce) package instant vanilla pudding mix
2 cups (1 pint) whipping cream, whipped
1/4 cup plus 1 tablespoon sherry or orange juice
1 (10-ounce) prepared angel food cake, torn into small pieces (about 8 cups)
1-1/2 pounds fresh peaches, pared and sliced or 1(29-ounce) can sliced peaches, drained
1/4 cup red raspberry preserved
Toasted almonds and additional preserves, optional
Directions:
Directions:
In large bowl, combine Eagle Brand and water; mix well. Add pudding mix; beat 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. Sprinkle with 2 tablespoons sherry. Top with half the peach slices, 1/4 cup preserves and half the pudding mixture. Repeat laying with remaining cake, sherry, peaches and pudding; chill. Garnish with almonds and additional preserves if desired. Refrigerate leftovers.

 

 

 

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