PEACH MELBA TRIFLE|
1 (14 oz.) can Eagle Brand
sweetened condensed milk
1 1/2 c. water
1 (3 3/4 oz.) pkg. instant
vanilla pudding mix
2 c. (1 pt.) whipping cream,
1 1/2 lb. fresh peaches, pared
and sliced or 1 (29 oz.)
can sliced peaches, drained
1/4 c. plus 1 Tbsp. cocktail
sherry or orange juice
1 (10 oz.) prepared angel food
cake, torn into small
1/4 c. red raspberry
preserves, toasted almonds
and additional preserves
In large bowl, combine Eagle Brand and water; mix well.
Add pudding mix; beat until well blended. Chill 5 minutes.
Fold in whipped cream and 1 tablespoon sherry. Place half of
cake pieces in 2 quart glass serving bowl. Sprinkle with 2
tablespoons sherry. Top with half the peach slices, 1/4 cup
preserves and half the pudding mixture. Repeat layering with
remaining cake, sherry, peaches and pudding; chill. Garnish
with almonds and additional preserves, if desired. Refrigerate
leftovers. Makes 10 to 12 servings.
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