LuAnn's Family Favorites Recipes

Peach Trifle

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  • 1 (3 ounce) package cook and serve vanilla pudding
  • 1 3/4 cups milk
  • 1/2 cup orange juice
  • 1/4 cup granulated sugar
  • 5 or 6 fresh peaches, peeled and sliced
  • 24 ounces pound cake, cut into 1-inch or slightly smaller cubes
  • 12 ounces frozen whipped topping, thawed and divided


  1. In a small saucepan, whisk the pudding mix into the milk over medium heat; bring to a boil, continuing to whisk constantly, then set the saucepan off the stove and let the pudding cool.
  2. Meanwhile, in a mixing bowl, combine the orange juice and sugar, stirring until the sugar is dissolved, then gently stir the sliced peaches into the juice until coated; set aside.
  3. Spread the cake cubes evenly into a 13 x 9 inch non-aluminum pan.
  4. Spoon the peaches over the cake cubes, then drizzle with any remaining juice.
  5. Gently fold the whipped topping into the cooled pudding until no streaks of pudding remain, then spread the mixture evenly over the peaches, covering the peaches completely.
  6. Cover and refrigerate until chill for several hours before serving. Refrigerate leftovers.


Recipe loosely adapted from 30th Anniversary Cookbook from the North Fork (Colorado) Volunteer Fire Department by LuAnn Bermeo, author of Amazing Meals I and II, a two-volume collection of family-approved, plant-based recipes.

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