Peach Blueberry Trifle

(click on picture to enlarge)

This is our families absolute, hands down, BEST summer dessert! In Nova Scotia, August is the time for fresh peaches and beautiful big cultivated blueberries.





PEACH BLUEBERRY TRIFLE

1 small grocery store pound cake, cubed
2-3 C of chopped fresh peaches
2-3 C of fresh blueberries
1 can of sweetened condensed milk
1 pkg instant vanilla pudding
1 container of Kool Whip
1 1/2 C cold water
2 tbsp grated lemon rind (optional)

Whisk together the sweetened condensed milk and water. Add the pudding mix, and lemon rind and stir well. Refrigerate for 5 min til it just begins to thicken. Add 2C of Cool Whip and stir. I like to use a clear glass bowl to assemble my trifle,because it looks so beautiful through the side. Put 2C of pudding mixture in the bowl. Add half of the cubed pound cake, then all the peaches. Top with half of the remaining pudding the rest of the cubed cake and all the blueberries. Pour on the remainder of the pudding, but don't spread it right out to the edges so you can still see the blueberries. It is best if made the day before.

EDITED TO SAY: I inadvertantly left out two important parts to this recipe when it was posted. I added them on Monday, Sept 5. I have highlighted them. If you printed this recipe before this date please add the two highlighted areas to your recipe.

I'm using my new Berry Spoon to serve. It was a gift from my sister. She knows I love silver cutlery, and discovered this treasure in an antique shop this summer. I LOVE it...and her!

Printable Recipe


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