Sunny Peach Trifle

Sunny Peach Trifle

Sunny Peach Trifle


Makes 8 to 10 servings


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


  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.

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