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Raspberry And Peach Trifle

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Ingredients

Adjust Servings:
1 (14 ounce) can sweetened condensed milk (or low fat brand)
1 1/2 cups cold water
4 ounces instant vanilla pudding
2 cups cool whip
16 ounces shortcakes (cut into cubes)
1 (12 ounce) can sliced peaches drained reserve 1/3 cup juice
1 (15 ounce) package frozen raspberries thawed and reserve 1/3 cup juice

Nutritional information

275
Calories
67 g
Calories From Fat
7.5 g
Total Fat
5.5 g
Saturated Fat
13.5 mg
Cholesterol
218.5mg
Sodium
50 g
Carbs
2.4 g
Dietary Fiber
47.7 g
Sugars
3.9 g
Protein
178g
Serving Size (g)
10
Serving Size

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Raspberry And Peach Trifle

Features:
    Cuisine:

    This was such a light refreshing dessert! used pound cake instead of ladyfingers and my family devoured it in no time at all.

    • 70 min
    • Serves 10
    • Easy

    Ingredients

    Directions

    Share

    Raspberry and Peach Trifle,Creamy Summer Dessert for the World Tour II chock full of peaches and raspberries,This was such a light refreshing dessert! used pound cake instead of ladyfingers and my family devoured it in no time at all.,This was such a light refreshing dessert! used pound cake instead of ladyfingers and my family devoured it in no time at all.


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    Steps

    1
    Done

    Combine Eagle Brand and Water,Add Pudding Mix and Beat Well. Chill For About 20 Minutes or Until Thickened and Fold in Kool Whip.

    2
    Done

    Line Bottom and Sides of a 12 Cup Glass Bowl With Lady Fingers.

    3
    Done

    Combines the Reserved Juices from Fruit.

    4
    Done

    Spoon a Third of the Juice Mixture Over Lady Fingers. Cover With a Third of the Pudding Mixture and Top With Half of the Raspberries and Peach Slices. Cover With a Layer of Lady Fingers and Repeat Layering, Ending With Pudding Mixture.

    5
    Done

    Chill and Garnish With a Few Raspberries or Strawberries.

    6
    Done

    Serve and Enjoy.

    Avatar Of Fernanda Stanton

    Fernanda Stanton

    Latin cuisine expert infusing her dishes with bold and authentic flavors.

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