Nutrition Facts

  • One serving:
  • (1/2 cup)
  • Calories:
  • 239
  • Fat:
  • 13 g
  • Saturated Fat:
  • 8 g
  • Cholesterol:
  • 61 mg
  • Sodium:
  • 160 mg
  • Carbohydrate:
  • 28 g
  • Fiber:
  • 1 g
  • Protein:
  • 3 g
Contest Winning Recipe

Blueberry Peach Trifle

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.

SERVINGS

20

CATEGORY

Dessert

METHOD

Chill

PREP

15 min.

TOTAL

15 min.

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.

Printed from tasteofhome.com Oct 7, 2008

Copyright Reiman Media Group, Inc © 2008