Peaches and Cream Trifle

5 from 1 vote

Peaches and Cream Trifle is loaded with layers of pound cake, pudding, peaches, and whipped topping. Easy to make any season using canned, fresh, or frozen fruit.

Prep Time20

Cook Time0

Total Time20

Course: Dessert

Cuisine: American

Servings: 1 cup servings

Calories: 360kcal

Author: Jennifer Fishkind

Ingredients

24 ounces (2 12-ounce -or- 340g) store bought pound cake (my pound cake came from Walmart bakery section)
4 cups cold whole milk
6.8 ounces (2 3.4 ounce -or- 96g) packages instant vanilla pudding mix (I used Great Value. You can use your favorite brand)
15 ounces (or 432g) canned sliced freestone peaches well drained
29 ounces (or 822g) canned sliced peaches well drained
8 ounces (or 226g) whipped topping thawed

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 a handheld 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

Storage:

To Store: Store any leftovers covered in the refrigerator for up to 3 days.
To Freeze: This dessert is not suitable for freezing.
To Make Ahead: You can make this ahead of time and chill in the refrigerator until ready to serve.

Tips:

Make sure to drain the peaches well to prevent soggy cake cubes. Be careful when using frozen or the fresh peaches. Fresh peach juice is very acidic and will stain any light colored clothing.
Be sure the cake cubes are uniform in size and tightly fitted to form a sturdy base for your trifle. Also, if some of the sliced peaches are a bit too thick, carefully use a kitchen knife to slice the peaches to appear the same size.
When adding each layer to your trifle bowl, be careful around the outer edges to keep the cake, fruit, pudding, and whipped cream layers nice and neat. This will ensure that you have a beautiful layered presentation when you are looking at the outside of the bowl.
This recipe makes 3 layers of pound cake, 3 layers of pudding, and 2 layers of peaches using a 3.25 quart or 104 ounce trifle bowl. Depending on the size of your trifle bowl, you may end up with extra components.
If you’d like a little tang added to your pudding layer, you can make a pudding and cream cheese mixture. For inspiration, try my Lemon Raspberry Trifle, Lemon Blueberry Trifle and Strawberry Shortcake Trifle recipes.

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