Raspberry and Peach Trifle

Creamy Summer Dessert for the World Tour II chock full of peaches and raspberries

• Ready In: 50 mins
• Serves: 10
• Yields: 10 1/2 cups

Ingredients

• 1 (14 ounce) can sweetened condensed milk (or low fat brand)
• 1 1⁄2 cups cold water
• 4  ounces instant vanilla pudding
• 2  cups Cool Whip
• 16  ounces  shortcakes (Cut into Cubes)
• 1 (12 ounce) can  sliced  peaches, drained reserve 1/3 cup juice
• 1 (15 ounce) package frozen raspberries, thawed and reserve 1/3 cup juice

Directions

1. Combine Eagle Brand and water,add pudding mix and beat well. Chill for about 20 minutes or until thickened and fold in Kool Whip.
2. Line bottom and sides of a 12 cup glass bowl with lady fingers.
3. Combines the reserved juices from fruit.
4. Spoon a third of the juice mixture over lady fingers. Cover with a third of the pudding mixture and top with half of the raspberries and peach slices. Cover with a layer of lady fingers and repeat layering, ending with pudding mixture.
5. Chill and garnish with a few raspberries or strawberries.
6. Serve and Enjoy.