A fresh, summer treat is totally in order for this weekend. Whip up this yummy Strawberry & Peach Trifle to give your family a much-needed dose of sweet.
2 packages (4-serving size each) of vanilla pudding and pie filling mix, (not instant)
3 cups of milk
1 1/2 quarts (6 cups) sliced strawberries
1 large fresh peach, peeled and cubed
1/4 cup of sugar
1 package (16 ounces) of frozen pound cake loaf
1/4 cup of peach or strawberry preserves
1/4 cup of amaretto or orange juice
1 cup of whipping (heavy) cream
1/4 cup of slivered almonds, toasted
2 large fresh peaches, peeled and sliced
1 Make the pudding mix as directed on the package for pudding, using about 3 cups of milk. Place the plastic wrap directly on top of the pudding and refrigerate it for a minimum 2 hours until it is chilled.
2 Mix the strawberries, the cubed peach and the sugar. Let it stand at room temperature for about 15 minutes.
3 Cut the pound cake horizontally in half. Spread the preserves over the bottom half, then top off with the top half. Cut into 18 slices. Drizzle with the amaretto. Place 9 slices in 3- to 4-quart straight-sided glass bowl. Spoon half of the strawberry mixture over the cake.
4 Beat the whipping cream in a chilled small bowl using an electric mixer on a high speed until it is stiff. Fold the whipped cream into the pudding. Spoon half of the pudding mixture over the strawberries. Repeat the layers with the remaining cake, the strawberry mixture and the pudding mixture. Refrigerate it for at least 2 hours.
5 Sprinkle it with almonds before serving, then top off with sliced peaches.