Description
A refreshing and delightful summer dessert featuring layers of pound cake, fresh peaches, blueberries, and creamy vanilla pudding topped with whipped cream.
Ingredients
Scale
- 1 pound cake (store-bought or homemade), cut into cubes
- 2 cups fresh peaches, peeled and diced (about 3–4 medium peaches)
- 1 ½ cups fresh blueberries
- 2 cups vanilla pudding or custard, chilled
- 2 cups whipped cream (or Cool Whip)
- ½ cup peach preserves or raspberry jam
- 1 teaspoon vanilla extract
- Zest of 1 lemon, for garnish (optional)
Instructions
- Wash and dry the blueberries.
- Peel and dice the peaches.
- Cube the pound cake into bite-sized pieces.
- If making fresh whipped cream, whip heavy cream with sugar and vanilla until fluffy.
- Place a layer of cake cubes at the bottom of a large trifle bowl.
- Spoon a layer of pudding/custard over the cake.
- Add a handful of peaches and blueberries.
- Drizzle lightly with preserves/jam.
- Spread a layer of whipped cream on top.
- Continue layering cake, pudding, fruit, preserves, and cream until the bowl is filled. Make sure the top is finished with a generous layer of whipped cream.
- Arrange peaches and blueberries neatly over the top.
- Sprinkle lemon zest for brightness.
- Optionally, add a drizzle of preserves for extra color.
- Cover and refrigerate for at least 1 hour to let the flavors meld.
- Serve chilled with a large spoon to capture all layers in each serving.
Notes
- For a lighter version, use low-fat pudding and whipped cream.
- Feel free to substitute other fruits based on seasonal availability.
- This dessert can be made a few hours in advance for convenience.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Layering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg