Ingredients for Peach Melba Trifle
- Condensed Milk
- 1 cup water
- Instant Vanilla Flavor Pudding And Pie Filling
- Whipping Cream
- Sherry Wine
- Angel Food Cake
- Fresh Peaches
- Red Raspberry Preserves
- Slivered almonds, for garnish (optional)
- 1/2 cup apricot preserves or peach preserves
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How to Make Peach Melba Trifle
- In a large bowl, whisk together the sweetened condensed milk and water until smooth.
- Add the instant vanilla pudding mix and beat with a wire whisk until well blended and thickened.
- Refrigerate for 5 minutes to allow the pudding to set slightly.
- Gently fold in the whipped cream and 1 tablespoon of sherry.
- In a 2-quart glass serving bowl or trifle dish, layer 2 cups of the cubed cake.
- Drizzle with 1 tablespoon of sherry.
- Top with half of the peach slices, 1/4 cup of the preserves, and half of the pudding mixture.
- Repeat the layers with the remaining cake, sherry, peaches, and pudding.
- Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- Before serving, garnish with slivered almonds and additional preserves, if desired.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
155g
Fat
55g
Carbs
15g