Blueberry Peach Trifle
A vibrant layered dessert featuring fresh peaches and blueberries, creamy vanilla pudding, and tender cake cubes, perfect for summer gatherings and fruit lovers alike.
Ingredients
- 1 can sweetened condensed milk ⓘ
- 1 1/2 cups cold water ⓘ
- 2 teaspoons grated lemon rind ⓘ
- 1 (3 1/2 oz.) package instant vanilla pudding ⓘ
- 1 pint whipping cream, whipped ⓘ
- 4 cups pound cake cubes
- 1 pound ripe fresh peaches, seeded, pared, and chopped ⓘ
- 2 cups fresh or frozen blueberries, thawed, rinsed, and well drained ⓘ
Instructions
- In a large bowl, combine sweetened condensed milk, cold water, and grated lemon rind; mix well.
- Add instant vanilla pudding mix; beat until well blended.
- Chill the mixture for 5 minutes.
- Fold in whipped cream.
- Spoon 2 cups of pudding mixture into a 4-quart glass bowl.
- Top with half the pound cake cubes, the chopped peaches, half of the remaining pudding mixture, the remaining cake cubes, then the blueberries.
- Spread the remaining pudding mixture to 1 inch of the edge of the bowl.
- Chill for at least 4 hours before serving.
- Garnish as desired and refrigerate leftovers.
Tips & Substitutions
For a lighter version, consider using low-fat whipped topping instead of whipped cream. You can also substitute the pound cake with angel food cake for a fluffier texture. Fresh peaches can be replaced with nectarines or even strawberries, depending on seasonal availability. Ensure the blueberries are well-drained to prevent excess moisture in the trifle.
Serving Suggestions
Serve the trifle in individual cups for a more elegant presentation or layer it in a larger bowl for a communal dish. It pairs beautifully with a side of whipped cream or a scoop of vanilla ice cream. For a seasonal twist, consider serving alongside a slice of Coconut Creme Cake for a delightful combination of flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The flavors will continue to meld, but the cake may become slightly soggy. To serve, simply scoop portions directly from the container; no need to reheat this chilled dessert.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Peach Trifle contains roughly 367 calories, with 6g protein, 45g carbohydrates, and 19g fat. It is an excellent source of vitamin A (22% of the Daily Value), and a good source of calcium and protein.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen peaches instead of fresh?
Yes, you can use frozen peaches for this recipe. Just make sure to thaw and drain them well to avoid excess moisture in the trifle. This makes it a great option year-round when fresh peaches are not available.
How can I make this recipe gluten-free?
To make a gluten-free version of this trifle, use gluten-free pound cake or a gluten-free cake mix. Be sure to check that all other ingredients, including the pudding mix, are labeled gluten-free. This way, everyone can enjoy this delicious dessert without worry.
What can I substitute for vanilla pudding?
If you don't have vanilla pudding, you can use butterscotch or banana pudding as a substitute for a different flavor profile. Alternatively, homemade custard made from scratch can work as a richer option, but ensure it cools before folding in the whipped cream.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).