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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.
  • 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 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


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

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  • Judy
    Aug 21, 2019

    With peaches so abundant right now in Colorado, I wanted a recipe to use for a ladies luncheon of 12. Everyone loved this trifle, and many asked for the recipe. I used angel food cake instead of pound cake, and I also added more peaches. This is a keeper!

  • jpdakine
    Apr 28, 2014

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

  • SunShine70
    Jul 22, 2010

    No comment left

  • su2harba
    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!