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Trifle - Angel Food Cake or Pound Cake Recipe

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This recipe for Trifle - Angel Food Cake or Pound Cake is from A Collection of my Southern Recipes, 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 angel food cake or pound cake
Vanilla pastry (see index)
Cream Sherry, (not cooking), optional
5-6 Fresh ripe peaches
1/2 pint whipping cream
Toasted almonds, optional
Directions:
Directions:
Make an angel food cake or pound cake. Peel and slice fresh ripe peaches. Add sugar to taste. Set aside to macerate and get juicy.

Whip 1/2 pint of heavy whipping cream. Sweeten to taste

Cut cake in small squares. 1st, layer cake in large trifle bowl. 2nd, sprinkle about 2 T sherry, 3rd, layer of fruit, 4th, custard. Repeat and start all over again. Put whipped cream on top and put extra sliced peaches on top of whipped cream. Sprinkle toasted almonds on top if desired.

Strawberries, raspberries or blueberries can also be used.

NOTE:
In lieu of pastry cream, you can use Jello regular or instant vanilla pudding. Add 1 tsp vanilla to Jello.
Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
Use fresh peaches! When peach season arrives, this is the first dessert I make. Justin's favorite. The original recipe used Cream Sherry but I didn't think that was too good for "little" kids so I left it out. But it is very good in this dessert.

 

 

 

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