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Blueberry Peach Trifle

Total Time

Prep: 15 min. + chilling


20 servings

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.


  • 1 can (14 ounces) sweetened condensed milk
  • 1-1/2 cups cold water
  • 2 teaspoons grated lemon zest
  • 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


  1. In a large bowl, combine the condensed milk, water and lemon zest. 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.

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