Recipe for cooking angelic peach trifle

Desserts to Go with Coffee and Tea :: Tortes and Trifles

Angelic Peach Trifle

1 (13 ounce) angel food cake
1 (16 ounce) can sliced peaches, drained (reserve juice)
1/4 tsp. almond extract or flavoring
1 1/2 c. cold milk
1 sm. box vanilla instant pudding
1 env. whipped topping mix (2-c. size)
1 (8 ounce) container peach yogurt
3 Tbsp. natural sliced almonds

Cube cake and arrange one-third of the cubes in a 2-qt. clear glass serving dish. Coarsely chop peaches. Measure 6 Tbsp. reserved syrup. Add to peaches with almond extract or flavoring.

Pour milk into deep, narrow bowl. Add pudding mix, along with whipped topping mix. Beat until thickened. Fold in yogurt. Spoon one-third peach mixture over layer of cake cubes in dish and one-third pudding mixture over peaches. Repeat layers, ending with pudding. Sprinkle top with almonds. Chill 4 hours or overnight.