Peach Melba Trifle
The classic melba fruit combination of peach and raspberry was the inspiration for this splendid trifle—a delightful layered arrangement of peach pie filling, fresh raspberries, cubes of pound cake and a luscious vanilla cream. The classic layered trifle is glorious on display; make it the centerpiece of your table or a dessert buffet.
1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
1 1/2 cups cold water
1 (4-serving size) package instant vanilla pudding mix
2 cups whipping cream, whipped
1 (16-ounce) prepared loaf pound cake, cut into cubes
1 (21-ounce) can COMSTOCK® or WILDERNESS® More Fruit Peach Pie Filling or Topping
2 cups raspberries
- In large bowl, combine sweetened condensed milk and water. Add pudding mix; mix well. Chill until thickened, about 20 minutes. Fold in whipped cream.
- In 8-inch trifle bowl, layer 1/2 of the pound cake pieces, 1/2 of the peach pie filling, 1/3 of the raspberries and 1/2 of the pudding. Repeat layers. Garnish with remaining raspberries.
- Cover and chill at least 2 hours. Store leftovers covered in refrigerator.
Makes 8 to 10 servings.
Recipe and photograph provided courtesy of Birds Eye Foods, Inc. Comstock® and Wilderness® are brands of Birds Eye Foods, Inc. Copyright ©2008.