Peach Raspberry Trifle

I found this recipe in my mom's local newspaper and decided it was the perfect dessert to make for an upcoming BBQ with some of my friends. I changed a few of the ingredients to suit my tastes, and it was incredible! This definitely makes it onto my summer faves list.

Ingredients:

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

Directions:

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.