Peach Melba Trifle - cooking recipe

Ingredients
    1 (14 ounce) can sweetened condensed milk
    12 ounces water
    1 (3 1/2 ounce) package instant vanilla flavor pudding and pie filling
    2 cups whipping cream, whipped
    1/4 cup sherry wine or 1/4 cup orange juice
    1 tablespoon sherry wine or 1 tablespoon orange juice
    1 (10 ounce) prepared angel food cake, torn into small pieces (about 8 cups)
    1 lbs fresh peaches, pared and sliced or (29 ounce) can sliced peaches, drained
    1/4 red raspberry preserves
    toasted almonds (optional)
    preserves (optional)
Preparation
    In a large bowl, combine sweetened condensed milk and water; mix well.
    Add pudding mix; beat with a wire whisk until well blended.
    Chill 5 minutes.
    Fold in whipped cream and 1 Tablespoon sherry.
    Place 4 cups cake pieces in a 2-quart glass serving bowl or trifle dish.
    Sprinkle with 2 tablespoons sherry.
    Top with half the peach slices, 1/4 cup preserves and half the pudding mixture.
    Repeat layering with remaining cake, sherry, peaches and pudding.
    Chill.
    Garnish with almonds and additional preserves if desired.
    Refrigerate leftovers.

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