Peaches and Cream Trifle

1 package (3.4 ounces) instant French vanilla pudding, such as Jell-O brand
2 cups low-fat milk
1 frozen pound cake (about 10 ounces), such as Sara Lee
1/4 cup half and half
4 cups peeled and chopped (about 3 pounds) fresh peaches, plus additional for garnish
1/4 cup sugar
Juice from 1/2 lemon
16 ounces reduced-fat whipped topping, such as Cool Whip ®
Fresh peach slices, optional garnish*

In a 2-quart bowl, prepare instant pudding according to package directions and place in refrigerator to “soft set.”

Meanwhile, slice cake into 1/2-inch slices, and then cut each slice into roughly 1/2-inch cubes. Place half of cubes in bottom of a trifle bowl or other glass bowl with a 16-cup capacity. Drizzle 2 tablespoons half and half over cake and set bowl aside.

In a medium bowl, place chopped fruit, sugar and lemon juice. Stir and mix well. Use a potato masher to break up peaches and create a “chunky” puree. Spread half the peaches over cake in trifle bowl, spreading to bowl’s edge. Add half the prepared pudding and half the whipped topping, spreading to edge of glass bowl so it shows through the glass in layers.

Repeat layers: cake, drizzle of half and half, fruit, pudding and end with whipped topping. Cover and refrigerate at least 4 hours, and up to 12 hours. To serve, garnish trifle top with additional peach slices,* and spoon trifle into small bowls or dessert cups.

Peaches and Cream Trifle

Once layered in a glass trifle bowl, what would otherwise be a mish-mash of cake, pudding, fruit and cream becomes a glorious display of summer’s bounty. We always think the trifle we’re currently working on is the best one. That’s because they’re always terrific. However, that said, this peach trifle has got to be hands down our favorite -- at least until we dream up our next one.

Check the comments under our blog on freezing peaches for a suggestion on quick peeling!

Peaches and Cream Trifle

Approximate Values Per Serving: 273 calories (33% from fat), 10 g fat (8 g saturated), 30 mg cholesterol, 3 g protein, 43 g carbohydrates, 1 g dietary fiber, 222 mg sodium

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