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Fresh Peach Trifle

November 16, 2016 By: Samantha Johnson Comments

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Tagged: Almonds 4th of July Reunions Nuts Peaches Desserts Labor Day Cakes 4th of July Sugar Mother's Day Mother's Day Nuts Memorial Day Memorial Day Milk Peach Tipsy Cake & Trifle Desserts Summer Dinner Sugar

Prep:: 2 hours
Cook:: 1 minute
Serves:: 8

This big dessert makes a statement and feeds a family with delicious peachy goodness. It's summer in your mouth!

Ingredients

Select ingredients:

1 5.1-ounce package instant vanilla pudding mix
3 cups milk
1 16-ounce frozen pound cake, thawed and cut into ½-inch slices
1 cup white grape/peach juice
6 to 8 large ripe peaches, peeled and sliced
1/3 cup white sugar
1 cup whipping cream
2 tablespoons powdered sugar
½ cup sliced and toasted almonds

Directions

In a mixing bowl, whisk together the vanilla pudding mix and the milk according to package directions until thickened.
In the bowl of a kitchen stand mixer, mix the whipping cream and powdered sugar on medium-high until stiff.
In a bowl, toss the fresh peaches with the white sugar.
In a trifle bowl, layer half of the slices of pound cake on the bottom.
Drizzle ½ cup of the peach juice over the pound cake slices.
Layer half of the peaches on top of the pound cake slices.
Layer half of the pudding over the peaches.
Repeat with the remaining slices of pound cake, juice, peaches, and pudding.
Spread whipped cream over the top, and sprinkle with almonds. Refrigerator for at least an hour before serving. Garnish with fresh peaches and mint.