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Peaches and Cream Trifle

This no bake peach trifle is ready in a jiffy and will be gone just as fast!

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 12
Calories: 232 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 vanilla pound cake
  • 1 box instant vanilla pudding plus ingredients on box
  • 1 container whipped topping
  • ½ pint peach jam or jelly
  • 1 ½ cans peaches 26oz cans, drained and cut into bite size pieces
  • pecans as desired

Instructions

    Cup of Yum
  1. Break pound cake into bite size piece. Set aside.
  2. Prepare the pudding according to the box directions and allow to chill in the fridge.
  3. In a medium saucepan, heat the jam/jelly until it melts and add the peaches. Stir to mix, then remove from heat and let cool.
  4. Sprinkle half the cake pieces in the bottom of the serving trifle bowl.
  5. Top the cake with ½ of the pudding. Spread to smooth as best you can.
  6. Top the pudding with half the peach mixture.
  7. Top the peaches with half the tub of whipped topping.
  8. Repeat the layering process, starting with the other half of the cake pieces. Continue layering until the whipped topping is the top layer. Sprinkle with pecans.
  9. Refrigerate at least an hour to set. 

Notes

  • Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.

Nutrition Information

Calories 232kcal (12%) Carbohydrates 46g (15%) Protein 2g (4%) Fat 4g (6%) Saturated Fat 2g (10%) Cholesterol 25mg (8%) Sodium 204mg (9%) Potassium 168mg (5%) Fiber 1g (4%) Sugar 34g (68%) Vitamin A 230IU (5%) Vitamin C 5.3mg (6%) Calcium 39mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 232

% Daily Value*

Calories 232kcal 12%
Carbohydrates 46g 15%
Protein 2g 4%
Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 25mg 8%
Sodium 204mg 9%
Potassium 168mg 4%
Fiber 1g 4%
Sugar 34g 68%
Vitamin A 230IU 5%
Vitamin C 5.3mg 6%
Calcium 39mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.