Sunny Peach Trifle

by the Editors of Easy Home Cooking Magazine

Browse the article Sunny Peach Trifle

Sunny Peach Trifle Photo
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:
1.
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.

2.
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