Boozy Peaches Trifle

1) Place the sliced peaches in a large bowl. Mix with 2 cups of sugar. Pour wine over the top to cover peaches. Place covered bowl in the refrigerator for 12 hours to 2 days.

2) Place the rest of the ingredients (except the Cool Whip) into a large bowl. Beat with an electric mixer on low for 1 minute until combined, and then 4 minutes on high. Pour into a greased and lightly floured bundt pan. Place in a preheated 350 degree oven for 50 minutes (or until inserted skewer comes out clean). Cool. Slice in 1/2 inch slices.

3) Layer the following in a trifle dish or a big clear glass bowl:

– cake slices, covering the bottom
– peaches, ensuring that at least 1/2 cup of boozy peach juice soaks into the cake
– Cool Whip

Layer until the trifle dish is full with the Cool Whip layer on top.

Alternative: Add a layer of vanilla pudding (prepare 1 box of vanilla pudding according to directions on the box). This makes a tasty additional layer between the peaches and Cool Whip.