Blueberry Peach Trifle Recipe

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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.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:20 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 20 servings


  • 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

Nutritional Facts

1/2 cup: 239 calories, 13g fat (8g saturated fat), 61mg cholesterol, 160mg sodium, 28g carbohydrate (23g sugars, 1g fiber), 3g protein.


  1. In a large bowl, combine the condensed milk, water and lemon peel. Whisk in pudding mix. Chill 5 minutes.
  2. 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.
Originally published as Blueberry Peach Trifle in Country Woman July/August 1987, p29

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jpdakine User ID: 4580757 78939
Reviewed Apr. 28, 2014

"I took this trifle to a party and everyone raved about it. It is delicious and easy to to make."

su2harba User ID: 2575323 50180
Reviewed Aug. 22, 2009

"I made this recipe when I had more than enough peaches. It is absolutely fabulous. I am going to try it with raspberries when the peaches are out of season. Truly delicious!"

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