Recipe for cooking peach melba trifle

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

Peach Melba Trifle

1 (14 ounce) can sweetened condensed milk
1 1/2 c. water
1 sm. box instant vanilla pudding
1/4 c. plus 1 Tbsp. sherry or orange juice
2 c. Cool Whip
1 angel food cake, torn into sm. pieces (about 8 c.)
1 1/2 lb. fresh peaches or 1 (29 ounce) can sliced peaches, drained
1/4 c. raspberry preserves

In lrg. bowl combine condensed milk and water; mix well. Add pudding. Beat until blended. Chill 5 mins..

Fold in Cool Whip and 1 Tbsp. sherry or orange juice.

Place 4 c. cake pieces in 2 qt. glass serving bowl. Sprinkle with 2 Tbsp. sherry or orange juice. Top with half the peach slices, 1/4 c. preserves and 1/2 pudding mix. Repeat layering with remaining cake, sherry, peaches and pudding. Chill.

Garnish with almonds and additional raspberry preserves if desired.