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Strawberry and Peach Cream Trifle
Strawberry and Peach Cream Trifle
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Prep Time:
40 minutes
Total Time:
4 hours 55 minutes
Create a quick and tasty dessert with vanilla pudding mix, frozen pound cake, fresh fruit, whipped cream, and almonds.
Ingredients:
  • 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
Instructions:
  • Prepare pudding mix according to package instructions, using 3 cups of milk. Cover the pudding with plastic wrap directly on the surface. Chill in the refrigerator for a minimum of 2 hours before serving.
  • Combine fresh, juicy strawberries, ripe peach cubes, and a touch of sugar in a bowl. Allow the mixture to sit at room temperature for 15 minutes to enhance the flavors.
  • Start by slicing the pound cake horizontally in half, then generously spread preserves over the bottom half before gently placing the top half back on top. Proceed by cutting the cake into 18 slices and drizzling them with amaretto. Next, carefully arrange 9 slices in a 3- to 4-quart straight-sided glass bowl and spoon half of the strawberry mixture over the cake.
  • Whip chilled heavy cream until stiff peaks form, then gently fold it into the pudding. Layer half of the pudding mixture over the strawberries, followed by remaining cake, strawberries, and pudding. Refrigerate for at least 2 hours before serving.
  • Garnish with a generous sprinkle of almonds and sliced peaches right before serving.

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