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Blueberry Peach Trifle
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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
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
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Printed from tasteofhome.com Jul 6, 2008Copyright Reiman Media Group, Inc © 2008 |