Best Strawberry And Peach Cream Trifle Recipes

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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 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 :

THE ULTIMATE STRAWBERRIES & CREAM TRIFLE



The Ultimate Strawberries & Cream Trifle image

Make and share this The Ultimate Strawberries & Cream Trifle recipe from Food.com.

Provided by Smuckersreg

Categories     Dessert

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 9

1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk
1 1/2 cups cold water
1 (3 1/2 ounce) package vanilla flavor instant pudding and pie filling mix
1 (8 ounce) container frozen whipped topping, thawed
4 cups sliced fresh strawberries
1 cup Smucker's® Strawberry Preserves
1 (9 inch) prepared angel food cake, cut into 3/4-inch cubes (about 8 cups)
additional fresh strawberries (to garnish)
2 tablespoons sliced almonds (optional)

Steps:

  • WHISK sweetened condensed milk and water in large bowl. Add pudding mix. Whisk 2 minutes until well blended. Refrigerate 5 minutes. Fold in whipped topping.
  • STIR together sliced strawberries and preserves. Spoon 2 cups pudding mixture into bottom of 4-quart clear glass trifle bowl or round glass serving bowl. Top with half the cake cubes, half the strawberries and half the remaining pudding mix. Repeat layers, ending with pudding.
  • REFRIGERATE 3 to 4 hours or until set. Garnish top of trifle with additional sliced strawberries and almonds just before serving.

Nutrition Facts : Calories 265.6, Fat 6.2, SaturatedFat 5, Sodium 421.4, Carbohydrate 50.2, Fiber 1.3, Sugar 33.5, Protein 3.9

PEACH AND BERRY TRIFLE



Peach and Berry Trifle image

Provided by Susan Springob

Categories     Dessert     Kid-Friendly     Raspberry     Strawberry     Peach     Summer     Family Reunion     Chill     Potluck     Bon Appétit     South Carolina     Small Plates

Yield Serves 8 to 10

Number Of Ingredients 9

4 peaches, halved, pitted, cut into 1/2-inch pieces or thinly sliced
2 1-pint baskets strawberries, halved or quartered (if large)
2 1/2-pint baskets raspberries
1/4 cup sugar
1 teaspoon vanilla extract
3 cups chilled whipping cream
48 purchased sponge-cake-type ladyfingers
1 cup seedless raspberry jam
Additional whole strawberries (optional)

Steps:

  • Mix first 5 ingredients in large bowl and toss to blend; let stand 10 minutes. Beat chilled cream in another large bowl until stiff peaks form.
  • Arrange 16 ladyfingers in 10- to 12-cup glass bowl or trifle dish to cover bottom. Spread with 1/3 cup raspberry jam. Top with 2 cups fruit mixture, then 2 cups whipped cream. Repeat layering 2 more times with ladyfingers, raspberry jam, fruit mixture and cream. Garnish with whole strawberries, if desired.
  • Refrigerate trifle at least 2 hours and up to 6 hours before serving.

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

STRAWBERRY TRIFLE



Strawberry Trifle image

I won first prize in a dairy recipe contest with this tasty strawberry trifle. You can double the recipe and make two for large groups. -Norma Steiner, Monroe, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 10 servings.

Number Of Ingredients 7

1 cup cold whole milk
1 cup sour cream
1 package (3.4 ounces) instant vanilla pudding mix
1 teaspoon grated orange zest
2 cups heavy whipping cream, whipped
8 cups cubed angel food cake
4 cups sliced fresh strawberries

Steps:

  • In a large bowl, beat the milk, sour cream, pudding mix and orange zest on low speed until thickened. Fold in whipped cream. , Place half of the cake cubes in a 3-qt. glass bowl. Arrange a third of the strawberries around sides of bowl and over cake; top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before serving.

Nutrition Facts : Calories 376 calories, Fat 23g fat (14g saturated fat), Cholesterol 62mg cholesterol, Sodium 360mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 2g fiber), Protein 6g protein.

STRAWBERRIES AND CREAM TRIFLE



Strawberries and Cream Trifle image

Provided by Food Network

Categories     dessert

Number Of Ingredients 9

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 1/2 cups cold water
1 (4-serving size) package instant vanilla flavor pudding and pie filling mix
1 (8 oz.) container frozen whipped topping, thawed
4 cups sliced fresh strawberries
1 cup Smucker's® Strawberry Preserves
1 large (9-inch) prepared angel food cake, cut into 3/4-inch cubes (about 8 cups)
Additional fresh strawberries for garnish
2 tablespoons sliced almonds (optional)

Steps:

  • 1. WHISK sweetened condensed milk and water in large bowl. Add pudding mix. Whisk 2 minutes until well blended. Refrigerate 5 minutes. Fold in whipped topping.
  • 2. STIR together sliced strawberries and preserves. Spoon 2 cups pudding mixture into bottom of 4-quart clear glass trifle bowl or round glass serving bowl. Top with half the cake cubes, half the strawberries and half the remaining pudding mix. Repeat layers, ending with pudding.
  • 3. REFRIGERATE 3 to 4 hours or until set. Garnish top of trifle with additional sliced strawberries and almonds just before serving.

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