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Fresh Peach Trifle

Sprinkle dry peach gelatin over sliced peaches.
Mix and pour into a trifle bowl (or clear glass bowl).
Place cubed pound cake over peaches.

Peach Trifle

ool.
To assemble the trifle: Place 1/2 of the

Peach Trifle

Sprinkle dry peach gelatin over sliced peaches.
Mix and pour into a clear glass bowl or compote.
Place cubed pound cake over peaches.
Mix instant pudding mix with milk; beat and pour over cake before it thickens completely.
Top with Cool Whip and refrigerate until serving time.
Garnish with peach slices and mint sprigs, if desired.

Peaches And Cream Trifle

Prepare pudding mix according to package directions. In a bowl, toss together peaches, preserves, mint and orange juice. Stir almond extract into whipped topping. Stir 1 cup whipped topping into pudding.
In the bottom of a 16-cup capacity trifle bowl, arrange 2 cups diced loaf cake. Top with 1/2 the peach mixture. Spread 2 cups pudding mixture over top. Repeat with cake, peaches and pudding mixture. Spread or pipe top with remaining whipped topping.

Angel Fruit Trifle

eep, clear glass bowl or trifle bowl, spread a layer of

Peach And Macaroon Trifle

acaroons with custard, half the peach slices, then the remaining gelatin

Typsy Laird - Scottish Drambuie Trifle For A Burns Night Supper

ake Scottish Typsy Laird Sherry Trifle.
Put the sponge into

Peach Melba Trifle

Cut angel food cake into 1/2 inch cubes.
Peel and slice peaches.
Stem and halve strawberries.
Place a layer of cake in the bottom of a trifle dish.
Ladle 3 tablespoons of yogurt on top of cake.
Top with 4 tablespoons of peach melba sauce.
Add 1/2 of the fresh fruit.
Repeat layers once more.
Refrigerate.
Light and low fat.

Pillsbury English Orange Trifle

ours or overnight.
Unmold trifle onto serving plate. In small

English Sherry Trifle

Break up ladyfingers and line bottom of trifle bowl.
Pour sherry over ladyfingers.
Cover ladyfingers with raspberry preserves.
Cover preserves with raspberries.
Distribute peaches over entire layer of raspberries.
Spread cooked and cooled custard over peaches.
Distribute sliced bananas over custard. Spread whipped cream over bananas and garnish with cherries and almonds.
Refrigerate until ready to serve.

Trifle

Slice pound cake.
Spread with raspberry jam (like a sandwich).
Spread over bottom of a trifle bowl.
Sprinkle with sherry or peach Schnapps.
Drain peaches.
Sprinkle some of the juice over the cake, then spread the fruit over all.
Pour the partially set jello over top and let set until firm.
Make up 1 envelope of custard; cool and pour over top. Cover with whipped cream or Cool Whip.
Decorate top with cherries, slices of kiwi or nuts, as desired.

Raspberry Brandy Trifle

eat and add vanilla.
Trifle: Cut pound cake into 1

Czech Kolaches With Filled Poppy Seed, Creamy Peach, Or Prune

se the poppyseed or creamy peach filling. Spoon in a couple

Fresh Peach Trifle

bowl; stir in the peach puree and lemon zest until

Simply Delicious Peach Trifle

ake is cool assemble in trifle bowl layering 1 round cake

Trifle Alexandria

Line base of fairly small serving dish with cake.
Moisten with 4 to 5 tablespoons of peach syrup.
Arrange peach halves on top.
Whip cream and milk together until thick.
Stir in sugar, then fold in egg white beaten to a stiff peak.
Pile over peaches and chill.
Just before serving, crush strawberries finely, sweeten to taste with powdered sugar and trickle gently over cream.

Peach Trifle

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.

Peach Trifle

Combine pudding mix and milk in a saucepan.
Bring to boil over medium heat, stirring constantly.
Remove from heat and cool.
Fold in 1/2 whipped topping.
Sprinkle sugar over peaches.
Toss gently and set aside.
Place 1/2 cake in bottom of 16 ounce trifle bowl; drizzle 1/2 orange juice over cake.
Top with 1/2 of peaches over cake.
Cover with remaining half of pudding mixture.
Repeat layers.
Spread remaining whipped topping on top.
Cover and chill at least 2 hours.
Yield:
14 to 16 servings.

Peach Trifle

In large bowl, combine condensed milk and water; mix well. Add pudding mix; beat until well blended.
Chill 5 minutes.
Fold in Cool Whip and 1 tablespoon orange juice.
Place 1/2 of cake pieces in 2-quart bowl or trifle dish.
Sprinkle with 2 tablespoons orange juice.
Top with half of peaches and 1/2 pudding mixture.
Repeat layering with cake, orange juice, peaches and pudding.
Garnish with nuts.
Refrigerate.
Works well with strawberries.

Peachy Trifle

Combine pudding mix and milk.
Beat at low speed
of electric mixer 2 minutes or until blended and thick. Add cream cheese and yogurt. Beat well.
Cover and chill at least 30 minutes.
Line bottom of a 2-quart straight sided glass bowl or trifle with 2 cups cake cubes. Spoon 1 1/2 cups pudding mix over cake. Arrange 2/3 cup peaches, 2/3 cups bananas and 1/2 cup kiwi fruit over pudding.
Repeat with remaining ingredients, ending with kiwi. Cover and chill 3 hours.
Makes 10 servings.

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