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Easy English Trifle

From the Kitchen of Amy Potts


1 pkg (8oz) cream cheese, softened
2 cups milk, divided
1 pkg (4oz serving size) instant vanilla pudding
2 ½ cups cubed pound cake
½ cup strawberry preserves
1 can (16 oz) peach slices, drained, chopped


  • Mix cream cheese and ½ cup of the milk with electric mixer on medium speed until well blended.  
  • Add pudding mix and remaining 1 ½ cups of milk, beat on low speed 1 minute.
  • Layer ½ each of cake, preserves, peach slices, and pudding mixture in 1 ½ quart serving bowl; repeat layers.
  • Cover surface with wax paper or plastic wrap; refrigerate 
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