Total Time
Prep 15 mins
Cook 15 mins

Wonderful rich cool dessert with fresh peaches. It came from a booklet, "Delicious Desserts Made Easy", put out by Borden in 1981. I keep losing my dog-earred copy so now I try to put it all on my recipe program.

Ingredients Nutrition

  • 1 (14 ounce) cansweetened condensed milk
  • 12 ounces water
  • 1 (3 1/2 ounce) package instant vanilla flavor pudding and pie filling
  • 2 cups whipping cream, whipped
  • 14 cup sherry wine or 14 cup orange juice
  • 1 tablespoon sherry wine or 1 tablespoon orange juice
  • 1 (10 ounce) prepared angel food cake, torn into small pieces (about 8 cups)
  • 1 12 lbs fresh peaches, pared and sliced or 1 (29 ounce) cansliced peaches, drained
  • 14 red raspberry preserves
  • toasted almonds (optional)
  • preserves (optional)


  1. In a large bowl, combine sweetened condensed milk and water; mix well.
  2. Add pudding mix; beat with a wire whisk until well blended.
  3. Chill 5 minutes.
  4. Fold in whipped cream and 1 Tablespoon sherry.
  5. Place 4 cups cake pieces in a 2-quart glass serving bowl or trifle dish.
  6. Sprinkle with 2 tablespoons sherry.
  7. Top with half the peach slices, 1/4 cup preserves and half the pudding mixture.
  8. Repeat layering with remaining cake, sherry, peaches and pudding.
  9. Chill.
  10. Garnish with almonds and additional preserves if desired.
  11. Refrigerate leftovers.
Most Helpful

This was very delicious, although very sweet and rich. I prefer using fresh peaches, not canned, Yellow and not white. I am going to try using Amaretto instead of the sherry next time. I also used 1/2 c. of rasberry preserves, seedless. I think the almonds are NOT optional. Toast blanched almonds in a 350 degree oven for 10 minutes- it makes the dish! I also used a 3.2 quart (2 qt. would have been too small) glass pyrex oval dish, and it was overflowing!

Linda O. August 29, 2009

This is good! I made this for Easter dinner. I have to say, there was also a chocolate peanut type of trifle served as well, but this bowl was declared "no more left" first! My mother in law was in heaven and demanded this recipe; as she is not one to go out of her way to make such a fuss about such a thing. She took about a pint full of leftovers of this dessert, not to mention the two helpings she had at dessert time! :) I used orange juice rather than sherry. I also used nectarines (all they had available in store). Sliced, sprinkled with sugar and tossed, then added them to dessert. Great recipe, thanks for posting!

TheDancingCook April 20, 2003

I have made this recipe many times and it is a huge hit! I use Palmers Raspberry All Fruit so I don't have any seeds. When I want to make it low cal I switch to Cool Whip use the pudding package directions.

Colette B. May 10, 2008