Peaches and Cream Trifle

Peel the peaches and slice them. Put in glass bowl and sprinkle them with sugar. Toss and let stand for 20 minutes or until juicy.

Prepare pudding by putting the mixes in a bowl and adding the 3 cups of milk. Beat on low speed for about 2 minutes or until it starts to thicken slightly.

The goal is to repeat the layers twice in order to get a great looking trifle. If I haven’t said this already, this works best with a trifle bowl, but if you want to use a 3 quart clear punch, salad, or mixing bowl, that would be fine too.

Place 1/2 of the cubed angel cake in the bottom of the trifle bowl. Pour a little of the liquor over the layer of cake. Then layer on half of the vanilla pudding spreading to make a nice layer. Then put in half of the peach slices (we don’t use all the juice). Then layer on half of the Cool Whip. Be sure to use a spatula to even out each layer. Repeat the process again adding the rest of the cake, then pudding, then peaches, then Cool Whip. Cover the trifle and chill in the refrigerator for at least 8 hours.

OPTIONAL: Sprinkle the top with slivered almonds just prior to serving. You can also arrange extra peach slices on top to make it extra pretty.