peach melba trifle

prep time:  15 minutes
refrigerate:   4 hours
servings:  12

ingredients:
1 12-ounce can evaporated milk
1 package instant vanilla pudding mix
2 cups heavy cream
5 tablespoons orange juice
1 prepared angel food cake (10-ounces) - cut into bite-size pieces (6 cups)
1 29-ounce can peach halves
1/2 cup seedless raspberry preserves
1/2 cup sliced almonds - toasted

steps:
1.  in large bowl, combine evaporated milk and 1 1/2 cups water.  add pudding mix, beat until blended.  chill 5 minutes.

2.  whip cream to stiff peaks.  fold whipped cream and 1 tablespoon of orange juice into pudding mixture.

3.  place 4 cups cake cubes into 16-cup trifle dish or bowl.  sprinkle with 2 tablespoon of the orange juice.  drain and slice peaches; place half over the cake.  top with 1/4 cup of the preserves and half of the pudding mixture.  sprinkle with a few almonds.  repeat layering.  garnish to with remaining nuts.  cover and refrigerate at least 4 hours.

note:  for easier drizzling, place preserves in a squeeze bottle or small plastic bag with a corner snipped off.

- family circle