TLC Cooking "Sunny Peach Trifle"

Sunny Peach Trifle

Sunny Peach Trifle

YIELD Makes 8 to 10 servings
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INGREDIENTS

2	cups cold milk
3/4	cups sugar
2	tablespoons cornstarch
4	egg yolks, beaten
1‑1/2	teaspoons vanilla
2‑1/2	cups thawed frozen nondairy whipped topping, divided
4	medium peaches, peeled and sliced
2	packages (3 ounces each) ladyfingers
1/4	cup rum
2	cups raspberries

PREPARATION:

Combine milk, sugar and cornstarch in top of double boiler. Stir until combined; cover. Cook over boiling water 7 minutes; do not stir. Uncover; cook and stir 10 minutes. Add 1/3 milk mixture to egg yolks; blend well. Add egg mixture to remaining milk mixture; blend well. Cook 2 minutes, stirring constantly. Remove from heat; stir in vanilla. Cool completely. Fold 1-1/2 cups whipped topping into custard; cover and chill.
Reserve several peach slices for garnish. Layer 1/3 of ladyfingers in deep serving dish. Sprinkle with 1/3 of rum. Top with 1/3 of custard, 1/2 of peaches and 1/2 of berries. Repeat layers, ending with custard. Refrigerate until ready to serve. Top with reserved peach slices and remaining whipped topping.

This recipe appears in: Trifles & Parfaits

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