Peach Melba Trifle

READY IN: 30mins
Recipe by Lesley Morton

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.

Top Review by Linda O.

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!

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)

Directions

  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.

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