Go Back
–+ servings
Print
peach trifle icebox cake

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.
Prep Time 20 minutes
Total Time 15 minutes
Servings 12 servings
Calories 239 kcal

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

  1. To make for easy cutting, freeze the angel food cake, then use a bread knife or serrated knife to cut into cubes.
  2. Combine sweetened condensed milk, water and almond extract in a bowl and stir until blended.
  3. Add pudding mix and whisk or beat until blended. Let set for 5 minutes in the refrigerator.
  4. Meanwhile, whip heavy cream with a mixer until stiff peaks form.
  5. Fold the heavy cream into the pudding mixture.
  6. Place a layer of angel food squares in the bottom of a trifle bowl or other clear glass bowl.
  7. Top with a layer of the pudding mixture and then a layer of peach slices.
  8. Add another layer of angel food cake and pudding mixture, finishing with a layer of peaches.
  9. Cover and refrigerate for several hours, or overnight, until ready to serve.
Nutrition Facts
Peach Trifle Icebox Cake
Amount Per Serving
Calories 239 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 9g56%
Cholesterol 54mg18%
Sodium 160mg7%
Potassium 211mg6%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 15g17%
Protein 3g6%
Vitamin A 825IU17%
Vitamin C 5.2mg6%
Calcium 54mg5%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.