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    You are in: Home / Recipes / Peach Melba Trifle Recipe
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    Peach Melba Trifle

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Lesley Morton's Note:

    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.

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    Ingredients:

    Serves: 12-14

    Yield:

    trifle

    Units: US | Metric

    • 1 (14 ounce) can sweetened condensed milk
    • 12 ounces water
    • 1 (3 1/2 ounce) package instant vanilla flavor pudding and pie filling
    • 2 cups whipping cream, whipped
    • 1/4 cup sherry wine or 1/4 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 1/2 lbs fresh peaches, pared and sliced or 1 (29 ounce) can sliced peaches, drained
    • 1/4 red raspberry preserves
    • toasted almonds (optional)
    • preserves (optional)

    Directions:

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

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    Ratings & Reviews:

    • on August 29, 2009

      45

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 20, 2003

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 10, 2008

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Peach Melba Trifle

    Serving Size: 1 (175 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 373.0
     
    Calories from Fat 162
    43%
    Total Fat 18.0 g
    27%
    Saturated Fat 11.1 g
    55%
    Cholesterol 66.3 mg
    22%
    Sodium 301.0 mg
    12%
    Total Carbohydrate 47.5 g
    15%
    Dietary Fiber 0.9 g
    3%
    Sugars 38.9 g
    155%
    Protein 5.5 g
    11%

    The following items or measurements are not included:

    red raspberry preserves

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