4 medium peaches, peeled and sliced
3 cups raspberries
1/2 quart strawberries, sliced
2 bars pound cake (1 bar if you have a smaller trifle bowl)
8 oz. Cool Whip
2 large instant vanilla pudding mixes
3 c. cold milk
2 boxes raspberry Danish Dessert
Using both boxes of Danish Dessert, follow pie glaze directions. Fill sink with cold water beforehand, and put pan in cold water after the glaze has boiled for 1 minute (this allows the pan to cool quickly). Fold in raspberries and strawberries. Let cool and leave in water until ready to layer.
Add 3 cups cold milk to pudding mixes. Fold in 8 oz Cool Whip, then add sliced peaches.
Cut pound cake into 1 inch squares. Begin to layer in trifle bowl: cake, pudding, raspberry mixture. Layer twice. The final layer should be the Danish Dessert. Let cool in the refrigerator for at least an hour before serving.
*The original recipe called for 4 bananas rather than peaches and angel food cake instead of pound cake. I also added strawberries to the recipe. I only had one box of raspberry Danish Dessert, so I used one raspberry and one strawberry.