Peaches and Cream Trifle
This delightful Peaches and Cream Trifle combines layers of soft pound cake, creamy vanilla pudding, and sweet peaches, all topped with a light whipped topping. It’s a perfect dessert for gatherings, offering a refreshing taste and beautiful presentation.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 15 ounces canned sliced freestone peaches, well-drained
- 24 ounces store-bought pound cake
- 4 cups cold whole milk
- 8 ounces whipped topping, thawed
- 29 ounces canned sliced peaches, well-drained
- 6.8 ounces instant vanilla pudding mix
Instructions
- Cut the pound cake into 1-inch cubes and set aside.
- In a large mixing bowl, combine 4 cups of cold milk with 2 packages of instant vanilla pudding mix. Mix until the pudding starts to thicken.
- Place a single layer of cake cubes at the bottom of a trifle bowl.
- Spread ⅓ of the pudding mixture evenly over the cake cubes.
- Arrange a layer of sliced peaches on top of the pudding. Repeat the layers until you have 3 layers of cake, 3 layers of pudding, and 2 layers of peaches.
- Spread the thawed whipped topping over the final layer of pudding.
- Arrange reserved peach slices in the center of the whipped topping.
- Cover loosely and refrigerate until ready to serve.
Nutrition
- Calories: 320
- Sugar: 22g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg