Peach Trifle - cooking recipe

Ingredients

1 (3 oz.) pkg. vanilla pudding mix
1 3/4 c. milk
1 (12 oz.) Cool Whip, thawed and divided
2 Tbsp. sugar
5 fresh peaches, peeled and sliced (about 2 lb.)
1 (16 oz.) frozen pound cake loaf, thawed and cut into 1-inch cubes
1/2 c. orange juice

Preparation

Combine pudding mix and milk in saucepan; bring to boil over medium heat, stirring constantly.
Remove from heat and let cool. Fold in half whipped topping.
Sprinkle sugar over peaches; toss and set aside.
Place 1/2 of cake in bottom of 16-cup trifle bowl and drizzle with half of orange juice.
Arrange half of peaches over cake and top with half of pudding mixture.
Repeat layers. Spread remaining whipped topping on top.
Cover with plastic wrap and chill at least 2 hours.
Serves 14 to 16.