Blueberry Peach Trifle - cooking recipe

Ingredients

1 can sweetened condensed milk
1 1/2 c. cold water
2 tsp. grated lemon rind
1 (3 1/2 oz.) pkg. instant vanilla pudding
1 pt. whipping cream, whipped
4 c. pound cake cubes
1 lb. ripe fresh peaches, seeded, pared and chopped (about 2 1/2 c.) or 1 (29 oz.) can sliced peaches, well drained
2 c. fresh or frozen blueberries, thawed, rinsed and well drained

Preparation

In large bowl, combine milk, water and lemon rind; mix well. Add pudding mix; beat until well blended.
Chill 5 minutes.
Fold in whipped cream.
Spoon 2 cups pudding mixture into a 4-quart glass bowl.
Top with half the cake cubes, the peaches, half the remaining pudding mixture, the remaining cake cubes, then the blueberries and remaining pudding spread to 1 inch of edge of bowl.
Chill at least 4 hours.
Garnish as desired.
Refrigerate leftovers.
Makes 10 to 12 servings.