Peach Trifle

By McLean

Ingredients

• 1 (9-inch) round angel food cake
• 1/3 cup orange juice
• 2 cups milk
• 1 package vanilla instant pudding mix
• 1 (12 oz.) container frozen whipped topping, thawed
• 6 fresh ripe peaches, peeled and coarsely chopped

Preparation

Step 1

Cut cake horizontally into 3 layers. Brush orange juice over cake layers. Cut into 1-inch cubes.

Combine milk and pudding mix in a medium bowl. Beat 30 seconds with wire whisk. Let stand 2 minutes or until thickened. Fold in 2 cups whipped topping.

Layer half each of cake cubes, peaches, and pudding mixture in a 3-quart trifle dish or glass bowl. Repeat layers. Top with remaining whipped topping. Cover and chill one hour.