Ingredients for Raspberry And Peach Trifle
- 1 (14 ounce) can Eagle Brand sweetened condensed milk
- ½ cup cold water
- 1 (3.4 ounce) package instant vanilla pudding mix
- 1 (8 ounce) container cool whip, thawed
- Shortcakes
- 3 cups sliced fresh peaches
- 2 cups fresh raspberries
- approximately 12 ladyfingers
- fresh strawberries (for garnish, optional)
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How to Make Raspberry And Peach Trifle
- In a large bowl, whisk together 1 (14-ounce) can Eagle Brand sweetened condensed milk and ½ cup water until smooth.
- Add 1 (3.4-ounce) package instant vanilla pudding mix and beat with an electric mixer until well combined and fluffy.
- Refrigerate for at least 20 minutes, or until thickened. Gently fold in 1 (8-ounce) container of whipped topping.
- Line the bottom and sides of a 12-cup glass bowl with approximately 12 ladyfingers.
- Combine the juices reserved from 3 cups sliced fresh peaches and 2 cups fresh raspberries (about ¼ cup juice).
- Spoon one-third of the fruit juice mixture over the ladyfingers.
- Top with one-third of the pudding mixture, followed by half of the sliced peaches and raspberries.
- Repeat layers: ladyfingers, one-third fruit juice, one-third pudding mixture, remaining peaches and raspberries.
- Finish with the remaining pudding mixture. Refrigerate for at least 30 minutes to allow flavors to meld.
- Garnish with fresh raspberries and/or strawberries before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
190g
Fat
27g
Carbs
16g
