Peach Trifle

Leftover pound cake, torn/cut into bite-sized chunks
Peachtree Schnapps (peach brandy)
Vanilla pudding (from vanilla wafer box, thinned w/juice from peaches)
Peaches (using ones "canned" by a friend last summer) 1 qt
Blueberries, approx 1 C (been frozen in freezer since last summer)
Whipped Cream

In a large glass bowl, layer pound cake and drizzle with a little brandy. Top with pudding, then peaches, then blueberries. Repeat the layers until all your ingredients are used, having chosen enough to serve your guests. Top with freshly whipped cream. Cover with saran. Refrigerate overnight. Serve with a "rice" spoon.


The beauty of a trifle is that it can not only be made ahead of time, but also be made from ingredients one has on hand. So, I feel particularly economical to be recommending this dessert.