Peach Trifle Recipe: A Refreshing No-Bake Summer Delight

Enjoy a refreshing Peach Trifle Recipe layered with juicy peaches, creamy pudding, and fluffy whipped cream—perfect for summer!

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Prep Time 30

Cook Time 10

Chilling Time 1

Total Time 1 40

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 330

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake Base

1 loaf Vanilla Pound Cake Store-bought or homemade

For the Creamy Layers

1 package Instant Vanilla Pudding Can substitute with butterscotch or chocolate pudding
1 container Whipped Topping Can use homemade whipped cream for richer taste

For the Juicy Peach Layer

½ pint Peach Jam or Jelly Avoid if using fresh peaches
2 cans (26-30 oz each) Canned Peaches Drained, can substitute with fresh peaches if in season

For the Final Touch

Pecans Optional garnish, can substitute with almonds or walnuts

Equipment

Mixing Bowl
Trifle Bowl or Glasses
Saucepan

Method

Step-by-Step Instructions

Begin by breaking the vanilla pound cake into bite-sized pieces and set aside.
In a mixing bowl, whisk together the instant vanilla pudding with cold milk until smooth, then let it thicken.
In a saucepan, melt the peach jam, then stir in the drained canned peaches and cool.
Layer half the pound cake, then half the pudding, peach mixture, and whipped topping in a trifle bowl.
Repeat the layering process and refrigerate for at least one hour before serving.

Nutrition

Serving: 1sliceCalories: 330kcalCarbohydrates: 50gProtein: 3gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 220mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

Assemble a day in advance for enhanced flavors. Store leftovers in an airtight container for up to 3-4 days in the refrigerator.

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