Summertime Trifle
A no-bake dessert with pineapple, peaches, pudding, pound cake, and everything in between.
Equipment
- trifle dish, punch bowl, or large serving bowl
- large mixing bowl
- electric hand mixer or wire whisk
- cutting board
- bread knife
- measuring cup
Ingredients
- 1 pkg Sara Lee Frozen Pound Cake, thawed & cut into cubes (DIVIDED)
- 1 (5.1oz) pkg vanilla instant powder pudding
- 3 cups cold milk
- 1 (16oz) can peaches, drained (DIVIDED)
- 1 pkg frozen peaches, drained
- 2 (8oz) cans crushed pineapple, drained (DIVIDED)
- 1 cup mini marshmallows
- 1 (8oz) bag pecan pieces (DIVIDED)
- 1 (8oz) bag slivered almonds (DIVIDED)
- 1 (16oz) carton frozen cool whip, thawed (DIVIDED)
Instructions
- In a large mixing bowl beat pudding mix with milk until a pudding consistency is met. Place in refrigerator for a few minutes.
- Place pound cake on cutting board and cut into 1" cubes. Place 1/2 of the pound cake cubes into bottom of trifle dish, punch bowl, or large serving bowl.
- Remove prepared pudding from refrigerator and spread 1/2 on top of the cake cubes in dish. Top with 1/2 of the drained canned peaches. Then top with a 8oz can of the drained crushed pineapple.
- Sprinkle with all of the 1 cup of marshmallows. Sprinkle 1/2 of the pecans & almonds on top of the marshmallows. Spread 1/2 of the thawed cool whip on top of the nuts,
- Top with remaining pound cake cubes. Spread remaining pudding onto the cake cubes. Top with remaining drained peaches, drained pineapple, thawed cool whip, pecans, and almond slivers.
- Top with thawed "frozen peach slices" to decorate. Cover & refrigerate until time to serve.