Peaches and Cream Trifle
Ingredients:
4 large fresh peaches, peeled, pitted, and sliced (or 3 cans of peach slices, drained)
1 pound cake (store-bought or homemade), cut into cubes
2 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 (8 oz) package of cream cheese, softened
1 cup granulated sugar
1 teaspoon almond extract (optional)
1 (3.4 oz) package instant vanilla pudding mix
2 cups cold milk
1/2 cup peach preserves (optional)
Fresh mint leaves (for garnish)
Directions:
Prepare the Whipped Cream:
In a large mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until stiff peaks form. Set aside in the refrigerator.
Make the Cream Cheese Layer:
In a separate bowl, beat the softened cream cheese with granulated sugar and almond extract (if using) until smooth and creamy.
In another bowl, whisk together the instant vanilla pudding mix with cold milk until it thickens. Fold the pudding into the cream cheese mixture until well combined.
Assemble the Trifle:
Begin by layering the cubed pound cake at the bottom of a large trifle dish or individual serving glasses.
Add a layer of sliced peaches over the pound cake. If desired, brush the peaches with a little peach preserves for extra sweetness and flavor.
Spoon a generous layer of the cream cheese-pudding mixture over the peaches.
Add a layer of the whipped cream on top of the cream cheese mixture.
Repeat the layers until the trifle dish is filled, finishing with a layer of whipped cream.
Chill and Garnish:
Refrigerate the trifle for at least 2 hours to allow the flavors to meld together.
Before serving, garnish with additional peach slices and fresh mint leaves.
Prep Time: 20 minutes | Chill Time: 2 hours | Total Time: 2 hours 20 minutes
Kcal: Approximately 350 kcal per serving | Servings: 8-10