peach melba trifle

peach melba trifle
Servings: 12 Prep 15 mins Chill 4 hrs


  • 1 can (12 ounces) evaporated milk
  • 1 package (3.75 ounces) instant vanilla pudding mix
  • 2 cups heavy cream
  • 5 tablespoons orange juice
  • 1 prepared angel food cake (10 ounces), cut into bite-size pieces (6 cups)
  • 1 can (29 ounces) peach halves
  • 1/2 cup seedless raspberry preserves
  • 1/2 cup sliced almonds, toasted

Make It

1. In large bowl, combine evaporated milk and 1-1/2 cups water. Add pudding mix; beat until blended. Chill 5 minutes.

2. Whip cream to stiff peaks. Fold whipped cream and 1 tablespoon of the orange juice into pudding mixture.

3. Place 4 cups cake cubes into a 16-cup trifle dish or bowl. Sprinkle with 2 tablespoons of the orange juice. Drain and slice peaches; place half over cake. Top with 1/4 cup of the preserves (see Note) and half of the pudding mixture. Sprinkle with a few almonds. Repeat layering. Garnish top with remaining nuts. Cover and refrigerate at least 4 hours.

4. Makes 12 servings.