Peaches and Cream Trifle

Peaches and Cream Trifle is a quick and easy dessert featuring layers of pound cake, creamy vanilla pudding, and sweet peaches. Perfect for any occasion, this delightful treat comes together in just 20 minutes.

Prep Time20

Total Time20

Course: Dessert

Cuisine: American

Keyword: Peaches and Cream Trifle Recipe

Servings:

Calories: 360kcal

Ingredients

24 ounces store-bought pound cake, my pound cake came from Walmart bakery section (two 340g)
4 cups cold whole milk
6.8 ounces instant vanilla pudding mix, we used Great Value. You can use your favorite brand (two 96g packages)
15.25 ounces canned sliced peaches, well drained (432g)
29 ounces canned sliced peaches, well drained (822g)
8 ounces whipped topping, thawed (226g)

Instructions

Slice the pound cake into 1-inch cubes.
Add the 4 cups of cold milk to a large (4-5 quarts) mixing bowl.
Sprinkle the 2 packages of instant vanilla pudding mix over the cold milk. Use either a whisk or an electric mixer on low speed, to mix the pudding for about 1 ½ - 2 minutes until the pudding begins to thicken (about the consistency of yogurt)
In a trifle bowl (3.25 quart or 104 ounce) create a single layer of 1-inch cake cubes at the bottom. (Be sure the cake cubes are uniform in size and tightly fitted to form a sturdy base for your trifle)
Spoon ⅓ of the pudding on top of the layer of pound cake. Use a spoon or an offset spatula to smooth the pudding evenly over the pound cake cubes.
Place a single layer of sliced peaches against the glass. Then lay a layer of peaches flat over the pudding. If some of the sliced peaches are a bit too thick, carefully use a kitchen knife to slice the peaches to appear more uniform in size. Reserve 4-6 peach slices for garnish. Repeat the layers. (You will end up with 3 layers of pound cake, 3 layers of pudding and 2 layers of peaches)
After you have smoothed the 3rd layer of pudding, top the pudding with the 8 ounce container of thawed whipped topping. Use a silicone spatula or an offset spatula to smooth the whipped topping to the edges of the trifle bowl.
Arrange the reserved sliced peaches in the center of the whipped topping. (You can arrange the peaches in a fan or spiral if you choose) Keep the trifle in the refrigerator, loosely covered until ready to serve. You can make this the day before, and the longer it sits, the more the flavors will have time to meld. Store any leftovers covered in the refrigerator for up to 3 days.

Notes

Make sure your peaches are well drained. You can dab them with paper towels if necessary. Excess liquid will make your trifle wet and soggy, so remove as much juice as possible.
Your pudding with continue to thicken up as it sits. Whisk for one to two minutes, and if it still doesn't seem quite thick enough, set it in the fridge for five to ten minutes. Be sure to use very cold milk. You can even freeze your mixing bowl and whisk or beaters to help it thicken up quickly.
If your peaches are unevenly sliced or thicker than you'd like, carefully slice them into thinner pieces with a small, sharp knife.
Take your time making your layers. Keep checking your layers of cake, peaches, and pudding on the sides of the bowl to make sure they're neat and even.
Don't skip the chilling step. This gives the trifle time to set, and also allows the flavors to meld together, so it's even more tasty.

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