Sprinkle dry peach gelatin over sliced peaches.
Mix and pour into a trifle bowl (or clear glass bowl).
Place cubed pound cake over peaches.
ool.
To assemble the trifle: Place 1/2 of the
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.
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.
eep, clear glass bowl or trifle bowl, spread a layer of
acaroons with custard, half the peach slices, then the remaining gelatin
ake Scottish Typsy Laird Sherry Trifle.
Put the sponge into
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.
ours or overnight.
Unmold trifle onto serving plate. In small
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.
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.
eat and add vanilla.
Trifle: Cut pound cake into 1
se the poppyseed or creamy peach filling. Spoon in a couple
bowl; stir in the peach puree and lemon zest until
ake is cool assemble in trifle bowl layering 1 round cake
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.
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.
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.
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.
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.