PEACH TRIFLE
Peaches, peaches! If you live in the Carolinas in the summertime, you are in peach heaven! Whether you buy them at the grocers, a roadside peach stand, or are lucky enough to pick from you own trees, peaches are a summertime treasure. Here is an easy, quick, cool (no bake) recipe for a spectacular, visually stunning dessert, and an old fashioned peach crisp that will have your friends and family asking for more.
Angel Food Cake
Ingredients:
- 4-6 Ripe peaches
- 1 Large box vanilla instant Jello Pudding mix
- 1 Small box French vanilla instant Jello Pudding mix
- 1 Large Cool Whip
- 1 to 2 Tablespoons of sherry
Method:
Break the angel food cake into small pieces and place in bottom of bowl. Spread sherry over top. Cut up the peeled peaches and place on top of the cake pieces. Mix the pudding mixes together (according to directions on box) pour over the peaches and cake pieces. Cover this with the Cool Whip.
Place in refrigerator for several hours or overnight. Other types of in season fruit can be substituted- check Pinterest for tons of trifle dessert ideas! Thanks to our good friend and brilliant cook Helen Killian for her “secret” recipe! Enjoy!
PEACH CRISP
Ingredients:
- 6 Large Peaches, peeled and sliced
- 1/2 Cup Butter
- 1 Cup Sugar
- 3/4 Plain Flour (Not Self Rising)
Place slice peaches in a greased baking dish. Blend the other ingredients and pour over peaches. Bake at 375 degrees for 45-60 minutes. Top with vanilla ice cream and enjoy!
(You can also substitute brown sugar and oatmeal for the regular sugar and flour if you prefer.)
