Peach Trifle Icebox Cake
This peach trifle icebox cake, made with fresh, seasonal peaches, angel food cake and sweetened condensed milk, is the perfect summertime dessert. It's a light and airy confection, featuring vanilla, almond and peach flavors. It's an easy recipe that can be made ahead of time and kept in the refrigerator until you're ready to serve.
Ingredients
- 1 angel food cake cut into cubes
- 1 14 oz. can Eagle Brand® Sweetened Condensed Milk
- 1 cup cold water
- 1 teaspoon almond extract
- vanilla instant pudding mix
- 1 pint heavy cream
- 2 pounds fresh peaches peeled and sliced
Instructions
- To make for easy cutting, freeze the angel food cake, then use a bread knife or serrated knife to cut into cubes.
- Combine sweetened condensed milk, water and almond extract in a bowl and stir until blended.
- Add pudding mix and whisk or beat until blended. Let set for 5 minutes in the refrigerator.
- Meanwhile, whip heavy cream with a mixer until stiff peaks form.
- Fold the heavy cream into the pudding mixture.
- Place a layer of angel food squares in the bottom of a trifle bowl or other clear glass bowl.
- Top with a layer of the pudding mixture and then a layer of peach slices.
- Add another layer of angel food cake and pudding mixture, finishing with a layer of peaches.
- Cover and refrigerate for several hours, or overnight, until ready to serve.
Nutrition
Calories: 239kcalCarbohydrates: 25gProtein: 3gFat: 14gSaturated Fat: 9gCholesterol: 54mgSodium: 160mgPotassium: 211mgFiber: 1gSugar: 15gVitamin A: 825IUVitamin C: 5.2mgCalcium: 54mgIron: 0.3mg
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