Peaches and Cream Trifle Recipe
Ingredients:
1 pound cake or angel food cake, cut into cubes
3-4 cups fresh peaches, peeled, pitted, and sliced (or canned peaches, drained)
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
2 cups vanilla pudding (store-bought or homemade)
1/4 cup peach preserves or peach syrup (optional, for extra flavor)
Mint leaves (optional, for garnish)
Instructions:
Prepare the whipped cream:
In a mixing bowl, beat the heavy whipping cream with an electric mixer on medium speed. Gradually add the powdered sugar and vanilla extract until stiff peaks form. Set aside.
Layer the trifle:
In a trifle bowl or large glass serving dish, arrange a layer of cake cubes on the bottom. Drizzle with peach preserves or syrup if using.
Add a layer of sliced peaches over the cake.
Spoon a layer of vanilla pudding on top of the peaches.
Spread a layer of whipped cream over the pudding.
Repeat the layers:
Repeat the layers of cake, peaches, pudding, and whipped cream until the bowl is full, ending with a layer of whipped cream on top.
Chill:
Refrigerate the trifle for at least 2 hours to let the flavors meld together. This dessert can also be made the day before serving.
Garnish and serve:
Just before serving, garnish with a few extra peach slices and mint leaves, if desired.