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Peaches and Cream Trifle
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5 from 1 vote

Peaches and Cream Trifle

A fun no-bake trifle filled with fresh peaches, homemade pudding, and homemade whipped cream.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 10 servings
Calories: 742kcal

Ingredients

For the cake:

  • 1 box white cake mix

For the pudding:

  • 4 cups whole milk
  • cup granulated sugar
  • 3 tablespoons cornstarch
  • ½ teaspoon salt
  • 3 large egg yolks
  • 3 tablespoons unsalted butter
  • 2 teaspoons pure vanilla extract

For the peaches:

  • 3 tablespoons unsalted butter
  • 7-8 medium-large peaches peeled, pit removed, and diced into bite-sized pieces
  • ¼ cup granulated sugar
  • ¼ teaspoon cinnamon

For the whipped cream:

  • 1 quart heavy whipping cream
  • cup granulated sugar
  • Fresh mint for garnish

Instructions

For the cake:

  • Make the boxed cake according to directions on the package. Let cool completely.

For the pudding:

  • Next, make the pudding.
  • In a medium bowl, mix together ¼ cup of the milk and the egg yolks. Set aside.
  • In a medium saucepan, add the remaining milk, sugar, cornstarch, and salt over medium heat.
  • Stirring often, bring to a light simmer.
  • Add ½ cup of the warm milk mixture to the egg yolks, whisking to combine.
  • Add another ½ cup of the warm milk to the egg mixture another two times (three times total). This tempers the egg yolks so they don’t curdle.
  • Add this mixture then to the remaining milk in the saucepan.
  • Lower the heat to medium-low and continue heating another 4-6 minutes, stirring with a spatula, until it is thick enough that it covers the back of the spatula.
  • Remove from heat and stir in butter and vanilla, stirring until butter is melted.
  • Cover with plastic wrap, pressing it directly on the surface of the pudding to avoid it developing a skin, and let cool completely.

For the peaches:

  • Next, make the peaches.
  • In a large saucepan, melt the butter.
  • Add peaches, sugar, and cinnamon, and cook over medium heat until peaches are softened and sugar is dissolved, about 7-8 minutes. Remove from heat.
  • Next, prepare the whipped cream.
  • In a large bowl with electric mixer, add the heavy whipping cream and sugar.
  • Whip on high speed until medium peaks form.
  • Set aside 2 cups of the whipped cream.
  • Fold the remaining whipped cream into the cooled pudding.

Assembly:

  • Now it’s time to assemble the trifle.
  • Cut the cake into thirds, then cut into bite-sized pieces.
  • Layer a third of the cake on the bottom of your trifle bowl.
  • Evenly spread a third of the peach mixture on top of the cake pieces.
  • Evenly spread a third of the pudding mixture on top of the peaches.
  • Repeat until three layers are complete, leaving a few pieces of peaches at the end for garnish.
  • Top with remaining whipped cream.
  • Garnish with peaches and mint.
  • Serve and enjoy!

Nutrition

Calories: 742kcal | Carbohydrates: 73g | Protein: 10g | Fat: 47g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 195mg | Sodium: 491mg | Potassium: 401mg | Fiber: 2g | Sugar: 53g | Vitamin A: 2179IU | Vitamin C: 5mg | Calcium: 290mg | Iron: 1mg