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Blueberry Peach Trifle Recipe

I first tried this recipe because it looked so pretty...but I had no idea it would taste so good. It's just delicious, and easy to make. I serve it in a deep glass bowl for Sunday dinner or on special occasions. I've found the custard works quite well in a pie crust, too. I do a lot of cooking, baking, canning and freezing for my husband, Roman, and our two daughters here on our farm. I've enjoyed cooking ever since I was young and helped my mother in her kitchen.

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20 Servings
Prep: 15 min. + chilling

Ingredients

1 can (14 ounces) sweetened condensed milk
1-1/2 cups cold water
2 teaspoons grated lemon peel
1 package (3.4 ounces) instant vanilla pudding mix
2 cups heavy whipping cream, whipped
4 cups cubed pound cake (3/4-inch cubes)
2-1/2 cups chopped peeled peaches
2 cups fresh or frozen unsweetened blueberries, thawed

Directions

In a large bowl, combine the condensed milk, water and lemon peel. Whisk in pudding mix. Chill 5 minutes.
Fold in whipped cream. Spoon 2 cups pudding mixture into 4-qt. glass serving bowl; top with half of cake cubes, all the peaches, half of remaining pudding mixture, remaining cake cubes and blueberries. Spread remaining pudding mixture to within 1 in. of edge of bowl. Chill for at least 4 hours. Yield: 20 servings.

Nutrition Facts: 1 serving (1/2 cup) equals 239 calories, 13 g fat (8 g saturated fat), 61 mg cholesterol, 160 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein.

Blueberry Peach Trifle published in Country Woman July/August 1987, p29

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