Raspberry and Peach Trifle |
|
 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
Creamy Summer Dessert for the World Tour II chock full of peaches and raspberries Ingredients:
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 |
Directions:
1. 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. Line bottom and sides of a 12 cup glass bowl with lady fingers.
3. Combines the reserved juices from fruit.
4. 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. Chill and garnish with a few raspberries or strawberries.
6. Serve and Enjoy.
|
|