Best Peach Strawberry Trifle Recipes

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STRAWBERRY PEACH TRIFLE



Strawberry Peach Trifle image

If you're looking to serve a lighter, more nutritious dessert, you'll appreciate this tasty trifle recipe. You'll want to make it in a clear glass bowl or trifle dish to show off its fabulous colors.-Taste of Home Cooking School

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 14 servings.

Number Of Ingredients 7

3 cups cold fat-free milk
2 packages (1 ounce each) instant sugar-free white chocolate pudding mix
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
3 cups sliced fresh strawberries
2 cups fresh or frozen sliced unsweetened peaches
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
Additional sliced fresh strawberries

Steps:

  • In a mixing bowl, combine milk and pudding mixes. Beat on low speed for 2 minutes. Place a third of the cake cubes in a trifle bowl or 2-1/2-qt. glass serving bowl. Top with a third of the pudding, 1 cup strawberries, 1 cup peaches and a third of the whipped topping. Top with remaining cake, pudding, strawberries, peaches and whipped topping. Garnish with additional sliced strawberries.

Nutrition Facts :

SKINNY STRAWBERRY-PEACH TRIFLE



Skinny Strawberry-Peach Trifle image

89% less fat • No sat fat • 40% fewer calories than the original recipe. Get big taste while the fat is reduced in both the creamy pudding and the topping.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 30m

Yield 16

Number Of Ingredients 9

1 box (4-serving size) vanilla instant pudding and pie filling mix
2 cups fat-free (skim) milk
2 cups Cool Whip fat-free frozen whipped topping, thawed
1/2 cup peach preserves
1/2 cup amaretto or orange juice
8 cups cubed (1-inch) angel food cake (10 to 12 oz)
3 cups sliced fresh strawberries
3 medium peaches or nectarines, peeled, sliced, or 2 cups frozen sliced peaches, thawed
1/4 cup sliced almonds, toasted*

Steps:

  • In large bowl, make pudding mix as directed on box for pudding using 2 cups milk. Refrigerate 15 minutes. Gently stir in whipped topping until blended.
  • Meanwhile, in small bowl, mix preserves and amaretto until blended.
  • In 3- to 4-quart trifle bowl or clear glass bowl, arrange half of the cake cubes. Top with half of the strawberries and peaches. Drizzle with half of the preserves mixture. Spoon and spread half of pudding mixture over fruit. Repeat layers, ending with pudding. Sprinkle almonds over top. Serve immediately or cover and refrigerate no longer than 8 hours.

Nutrition Facts : ServingSize 1 Serving, TransFat 0 g

STRAWBERRY AND PEACH CREAM TRIFLE



Strawberry and Peach Cream Trifle image

Convenient ingredients-vanilla pudding mix and a frozen pound cake-combine with fresh fruit, whipped cream and almonds in this deliciously easy dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h55m

Number Of Ingredients 11

2 packages (4-serving size each) vanilla pudding and pie filling mix, (not instant)
3 cups milk
1 1/2 quarts (6 cups) strawberries, sliced
1 large fresh peach, peeled and cubed
1/4 cup sugar
1 package (16 ounces) frozen pound cake loaf
1/4 cup peach or strawberry preserves
1/4 cup amaretto or orange juice
1 cup whipping (heavy) cream
1/4 cup slivered almonds, toasted
2 large fresh peaches, peeled and sliced

Steps:

  • Make pudding mix as directed on package for pudding, using 3 cups milk. Place plastic wrap directly on top of pudding. Refrigerate at least 2 hours until chilled.
  • Mix strawberries, cubed peach and sugar. Let stand at room temperature 15 minutes.
  • Cut pound cake horizontally in half. Spread preserves over bottom half. Top with top half. Cut into 18 slices. Drizzle with amaretto. Place 9 slices in 3- to 4-quart straight-sided glass bowl. Spoon half of strawberry mixture over cake.
  • Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff. Fold whipped cream into pudding. Spoon half of pudding mixture over strawberries. Repeat layers with remaining cake, strawberry mixture and pudding mixture. Refrigerate at least 2 hours.
  • Just before serving, sprinkle with almonds. Top with sliced peaches.

Nutrition Facts : Calories 205, Carbohydrate 28 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 80 mg

PEACH & STRAWBERRY TRIFLE



Peach & Strawberry Trifle image

Make and share this Peach & Strawberry Trifle recipe from Food.com.

Provided by StacL

Categories     Dessert

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 (8 ounce) container low-fat vanilla yogurt
1 (3 1/2 ounce) package instant vanilla pudding
2 cups milk
1/2 cup strawberry jam (or preserves)
1 tablespoon sherry wine
8 ounces angel food cake, cubed
2 (8 ounce) cans sliced peaches, drained
1 pint strawberry

Steps:

  • Line a large plate with two paper towes. Spread yogurt over the paper towels and cover with two additional paper towels. Let stand for 5 minutes.
  • Scrape yogurt into a large bowl, add pudding and milk. Whisk until blended (about 2 minutes). Set aside.
  • In a small bowl combine jam and sherry. Set aside.
  • Arrange half of the angel food cake cubes in the bottom of a large trifle bowl.
  • Top with half of the pudding mixture, half of the jam, and half of the peaches and strawberries.
  • Repeat with the remanining cake, pudding, jam and fruit.
  • Garnish with extra fruit or whipped topping.

Nutrition Facts : Calories 288.5, Fat 2.8, SaturatedFat 1.6, Cholesterol 9.2, Sodium 365.6, Carbohydrate 60.4, Fiber 2.1, Sugar 41.8, Protein 5.3

YUMMY PEACH/STRAWBERRY/KIWI TRIFLE



Yummy Peach/Strawberry/Kiwi Trifle image

This is a very light great tasting trifle that is very easy to put together and is a beautiful presentation.

Provided by Queenofcamping

Categories     Dessert

Time 10m

Yield 10 serving(s)

Number Of Ingredients 7

1 angel food cake
1 (12 -15 ounce) can sliced peaches in juice
1 (4 -6 ounce) can mandarin oranges
16 ounces frozen sliced strawberries
1 kiwi
2 (8 ounce) containers whipped topping
semisweet chocolate bar

Steps:

  • In a trifle dish start with the angel food cake and tear or cut into small pieces and put a layer on the bottom.
  • Pour a little peach juice from the peaches over it.
  • Put a layer of peaches starting at the outside and working your way inches.
  • Put a layer of whipped topping.
  • Put another layer of angel food cake.
  • Pour some of the juice off the peaches over that.
  • Put a layer of strawberries again starting at the outer edge.
  • Put a layer of whipped topping.
  • Put a layer of angel food cake.
  • Put a layer of peaches just around the outside at the top of the dish and fill the center with whipped topping.
  • Slice the kiwi and put them on top of the whipped topping just inside the peaches.
  • Put mandarin oranges just inside the kiwi in a circle.
  • Put a strawberry in the center of the mandarin oranges.
  • Grate some chocolate shavings on top.

Nutrition Facts : Calories 345.9, Fat 11, SaturatedFat 6.7, Cholesterol 36.5, Sodium 368.9, Carbohydrate 59.4, Fiber 1.9, Sugar 38.3, Protein 5.8

HALF THE CALORIES STRAWBERRY-PEACH TRIFLE



Half The Calories Strawberry-Peach Trifle image

I know I need to cut down on calories especially after the holidays but I still need a good dessert! Found this on LiveBetterAmerica. The pic was on Tablespoon.com. Thought it was worth posting. If you want something tasty with 89% less fat, no staurated fats and 40% less calories than similar recipes.

Provided by Tammy T

Categories     Fruit Desserts

Time 30m

Number Of Ingredients 9

1 box (4-serving size) vanilla instant pudding and pie filling mix
2 c fat-free (skim) milk
2 c frozen fat-free whipped topping, thawed
1/2 c peach preserves
1/2 c amaretto or orange juice
8 c cubed (1-inch) angel food cake (10 to 12 oz)
3 c sliced fresh strawberries
3 medium peaches or nectarines, peeled, sliced, or 2 cups frozen sliced peaches, thawed
1/4 c sliced almonds, toasted

Steps:

  • 1. In large bowl, make pudding mix as directed on box for pudding using 2 cups milk. Refrigerate 15 minutes. Gently stir in whipped topping until blended.
  • 2. in small bowl, mix preserves and amaretto or orange juice until blended.
  • 3. In 3- to 4-quart trifle bowl or clear glass bowl, arrange half of the cake cubes. Top with half of the strawberries and peaches. Drizzle with half of the preserves mixture. Spoon and spread half of pudding mixture over fruit. Repeat layers, ending with pudding. Sprinkle almonds over top. Serve immediately or cover and refrigerate no longer than 8 hours.

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