Prepare pudding mix according to package directions, using 2 cups milk. Cover
and chill for 5 minutes.
Toss sliced peaches with granulated sugar.
Cut pound cake into 1/2-inch slices. Place half of cake slices on bottom of a
trifle dish or deep bowl; drizzle evenly with half of bourbon. Spoon half of peach
mixture evenly over cake slices. Spread half of pudding over peaches.
remaining cake slices, bourbon, peach mixture, and pudding.
Cover and chill for at least 2 hours.
Beat whipping cream at medium speed with an electric mixer until foamy; gradually
add powdered sugar, beating until soft peaks form. Spread whipped cream over trifle;
sprinkle with almonds.