 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Here's a nice way to serve up fresh summer fruit to family and friends. Ingredients:
4 peaches, halved, pitted, cut into 1/2-inch pieces or thinly sliced |
2 1-pint baskets strawberries, halved or quartered (if large) |
2 1/2-pint baskets raspberries |
1/4 cup sugar |
1 teaspoon vanilla extract |
3 cups chilled whipping cream |
48 purchased sponge-cake-type ladyfingers |
1 cup seedless raspberry jam |
additional whole strawberries (optional) |
Directions:
1. Mix first 5 ingredients in large bowl and toss to blend; let stand 10 minutes. Beat chilled cream in another large bowl until stiff peaks form.
2. Arrange 16 ladyfingers in 10- to 12-cup glass bowl or trifle dish to cover bottom. Spread with 1/3 cup raspberry jam. Top with 2 cups fruit mixture, then 2 cups whipped cream. Repeat layering 2 more times with ladyfingers, raspberry jam, fruit mixture and cream. Garnish with whole strawberries, if desired.
3. Refrigerate trifle at least 2 hours and up to 6 hours before serving.
|
|