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!
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!
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.
WONDERFUL, sweet and creamy! Took dinner (and this trifle) to a friend last night. I took a 'taste' or two...and she LOVED it! he only change I'll make next time is to use more cake cubes (there is a LOT of the pudding mix) -- maybe have a 3rd, middle layer of cake. Also, I'll look for seedless raspberry jam (if there is such a thing)! This will be a summer, peach season regular at our house. Thanks!
This was good although too sweet for my taste. I think next time I will make the pudding according to directions and then add whipping cream. The red raspberries are not one of my favorites so I'll try something else next time. But it was good with the peaches. Thank you for posting this recipe!!!