Peach Trifle Recipe (Mini Size)
Mini desserts are the perfect choice for pleasing everyone! This peach trifle recipe includes a layer of sweet cream cheese goodness and one of cake, in addition to summer's favorite fruit.
Ingredients
- 4 slices pound cake (1" thick) (cut into ¼-1/2 inch cubes)
- 3 cups fresh peaches peeled and diced
- 8 ounces cream cheese room temperature
- ¾ cup sweetened condensed milk
- ¾ cup heavy whipping cream whipped
- 1 teaspoon vanilla
- 1 teaspoon lemon juice bottled or fresh
Instructions
- Beat cream cheese, sweetened condensed milk and vanilla until smooth.
- Fold in whipped cream and refrigerate about 1 hour before preparing the other layers,
- Dice cake and set aside.
- Wash, peel and dice peaches into approximately ½ inch sized pieces. Add the lemon juice and toss gently to coat.
- Layer in individual dishes beginning with cake, then peaches and cream layer. Repeat until dish is as full as desired.
- Refrigerate until time to serve.
Notes
- Fresh peaches are best when available.
- About 3 small or 2 medium peaches will yield one cup when diced.
- About 4 slices (1" inch thick) = 6 ounces pound cake.
- Angel food cake may be used instead of pound cake.
- Don't prepare more than 8 hours in advance.
- Number of servings will vary with the size of the dishes. With shot sized glasses you'll get significantly more.
Nutrition
Calories: 449kcalCarbohydrates: 44gProtein: 8gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 105mgSodium: 310mgPotassium: 336mgFiber: 1gSugar: 37gVitamin A: 1329IUVitamin C: 5mgCalcium: 182mgIron: 1mg
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