Print Recipe

Peach Melba Trifle



  • 1 (14 ounce) can sweetened condensed milk
  • 1 1/2 cup water
  • 1 small box instant vanilla pudding
  • 1/4 cup plus 1 tablespoon sherry or orange juice
  • 2 cups Cool Whip
  • 1 angel food cake, torn into small pieces (about 8 cup)
  • 1 1/2 pounds fresh peaches or 1 (29 ounce) can sliced peaches, drained
  • 1/4 cup raspberry preserves


  1. In large bowl combine condensed milk and water; mix well. Add pudding. Beat until blended. Chill 5 minutes.
  2. Fold in Cool Whip and 1 tablespoon sherry or orange juice.
  3. Place 4 cups cake pieces in 2 quart glass serving bowl. Sprinkle with 2 tablespoons sherry or orange juice. Top with half the peach slices, 1/4 cup preserves and 1/2 pudding mix.
  4. Repeat layering with remaining cake, sherry, peaches and pudding. Chill.
  5. Garnish with almonds and additional raspberry preserves if desired.

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