Peaches-and-Cream Trifle

This recipe, created by my friend Maryjo Valder, is simply the bomb—a spectacular summer treat. And you make it ahead, so dessert is done. 7 fresh peaches or nectarines, peeled and diced (a full 4 or 5 cups) 5 tablespoons granulated sugar 2 cups whipping cream ¼ cup confectioners’ sugar One 3.4 ounce box (4 serving size) instant vanilla pudding 1¾ cups milk 1 frozen pound cake, thawed 1 cup amaretto-flavored syrup (the kind used in coffee shops, available online) 1 cup sliced almonds Sprinkle sugar over peaches and let stand about 20 minutes. Whip cream until soft peaks form, then add confectioners’ sugar. Mix together pudding with milk and fold in whipped cream. Cut up pound cake into small squares. Mix cake squares with ½ cup amaretto syrup and ½ cup sliced almonds. Place about three cups cut pound cake cubes in the bottom of a large trifle dish. Sprinkle with additional ¼ cup amaretto syrup, ½ cup of the pudding mix, and ½ cup of peaches. Repeat layers, then top with more whipped cream and almonds. Chill up to 8 hours. Makes 12 servings
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