Blueberry Peach Truffle - cooking recipe

Ingredients

2 c. fresh or dry pack frozen blueberries, thawed
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
1 1/2 c. cold water
2 tsp. lemon juice
1 (3 1/2 oz.) pkg. instant vanilla pudding
2 c. (1 pt.) whipping cream, whipped
4 c. pound cake cubes (1 frozen pound cake)
1 lb. ripe fresh peaches, seeded, pared and chopped (about 2 1/2 c.) or 1 (29 oz.) can sliced peaches, well drained and chopped

Preparation

In large bowl combine sweetened condensed milk, water and lemon juice; mix well.
Add pudding mix; beat until well blended. Chill 5 minutes.
Fold in whipped cream.
Spoon 2 cups pudding mixture into 4-quart glass serving bowl; top with half the cake cubes, the peaches, half the remaining pudding mixture, the remaining cake cubes, then the blueberries and remaining pudding mixture.
Spread to 1 inch of edge of bowl.
Chill at least 4 hours.