Description
This easy Peach Trifle is the perfect light summer dessert, layered with juicy peaches, creamy pudding, moist pound cake, and fluffy whipped cream.
Ingredients
Scale
- 1 vanilla pound cake
- 1 box instant vanilla pudding (plus ingredients on box)
- 1 container whipped topping
- ½ pint peach jam or jelly
- 26–30 oz canned peaches (drained)
- Pecans (optional garnish)
Instructions
- Step: Break pound cake into bite-size pieces. Set aside.
- Step: Prepare the pudding according to the box directions and allow to chill in the fridge.
- Step: In a medium saucepan, heat the jam/jelly until it melts and add the peaches. Stir to mix, then remove from heat and let cool.
- Step: Place half of the cake pieces in the bottom of the trifle bowl.
- Step: Top the cake with half of the pudding. Gently spread in an even layer.
- Step: Top the pudding with half the peach mixture.
- Step: Top the peaches with half the tub of whipped topping.
- Step: Repeat the layering process, starting with the other half of the cake pieces.
- Step: Continue layering until the whipped topping is the top layer.
- Step: Sprinkle with pecans.
- Step: Refrigerate at least an hour to set.
Notes
You can use fresh peeled and pitted peaches instead of canned. This recipe can be prepared the night before. Store in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Layering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 232 kcal
- Sugar: 34 g
- Sodium: 204 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg