PEACH MELBA TRIFLE

Peach Melba Trifle image

Wonderful rich cool dessert with fresh peaches. It came from a booklet, "Delicious Desserts Made Easy", put out by Borden in 1981. I keep losing my dog-earred copy so now I try to put it all on my recipe program.

Provided by Lesley Morton

Categories Dessert

Time 30m

Yield 1 trifle, 12-14 serving(s)

Number Of Ingredients 11

Ingredients

1 (14 ounce) can sweetened condensed milk
12 ounces water
1 (3 1/2 ounce) package instant vanilla flavor pudding and pie filling
2 cups whipping cream, whipped
1/4 cup sherry wine or 1/4 cup orange juice
1 tablespoon sherry wine or 1 tablespoon orange juice
1 (10 ounce) prepared angel food cake, torn into small pieces (about 8 cups)
1 1/2 lbs fresh peaches, pared and sliced or 1 (29 ounce) can sliced peaches, drained
1/4 red raspberry preserves
toasted almonds (optional)
preserves (optional)

Steps:

In a large bowl, combine sweetened condensed milk and water; mix well.
Add pudding mix; beat with a wire whisk 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 or trifle dish.
Sprinkle with 2 tablespoons sherry.
Top with half the peach slices, 1/4 cup preserves and half the pudding mixture.
Repeat layering with remaining cake, sherry, peaches and pudding.
Chill.
Garnish with almonds and additional preserves if desired.
Refrigerate leftovers.

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