Blueberry Peach Trifle - cooking recipe

Ingredients

1 (14 oz.) can sweetened condensed milk
1 1/2 c. cold water
2 tsp. grated lemon rind
1 (3 1/2 oz.) pkg. instant vanilla pudding
2 c. whipped cream
4 c. pound cake, cut in 3/4 to 1-inch cubes
2 1/2 c. fresh, peeled and chopped peaches
2 c. fresh or dry packed frozen blueberries

Preparation

Combine condensed milk, water and lemon rind in large bowl; mix well.
Add pudding mix; beat until well blended.
Chill 5 minutes. Fold in whipped cream.
Spoon 2 cups pudding mixture into 4-quart pretty glass serving bowl; top with 1/2 of cake cubes, all the peaches, 1/2 of remaining pudding mixture, remaining cake cubes, then blueberries and remaining pudding mixture.
Spread to within 1-inch of edge of bowl.
(You may want the blueberries to show around the edge of bowl.)
Chill at least 4 hours.
Garnish, if desired, with sprig of fresh mint.
Yields 20 serving.