Fresh peaches and fresh blueberries mingle  in layers  of peach pudding and blueberry  cream in these adorable summertime  mini dessert trifles.

Peach Blueberry Mini Trifles

Sue Lau |  Palatable Pastime

My recipe of the day with  #StoneFruits is for a very simple and easy peach and blueberry  trifle.

Authentically, the dessert hails from British cuisine,  but this version is  by  no means authentic, nor does it even  try  to be.

This is something simple,  that even children can help prepare, mainly because it is both no-bake and no-cook (except for heating a cup  of water).

The trifle is comprised of  both fresh peaches along with fresh blueberries,  held within   layers of peach pudding and blueberry infused cream, along with bites of angel   food cake  for good measure.

It’s   perfect for those who love shortcake, or those who are fond of puddings and fresh fruit. You can build  these in champagne glasses,  but I like family style done  in  half-pint canning  jars.  That way I can pop the lid on them until I want to serve, then top with some  whipped cream.

It makes them very  portable and if you use a slightly larger jar you can add the whipped cream and still get the lid on, for easy transport in the lunch box.

If you check out the silicone freezer jam jars I have also used today  for my seven  layer dip cups, you  can see the advantage of that for kids when you don’t want to risk having them break the jars going back and forth to school.

So yet  another school lunch idea, all just in time for  the tidal  wave of peaches at the market.  Peaches are my favorite fruit (well, after lemons, which I use  daily  in tea) so  that  tidal wave is no problem for  me.

#StoneFruitsWeek

Check out all the yummy recipes for Stone Fruit Week:

2 Ingredient Healthy Mango Sorbet from Blogghetti

Cherry Cobbler with Mint Ice Cream from Our Good Life

Cherry Pie Crumble Bars from Sweet Beginnings

Grilled Peaches from Everyday Eileen

Peach, Prosciutto, and Ricotta Pizza from The Spiffy Cookie

Peach Blueberry Mini  Trifles from Palatable Pastime

Peach Macaron from A Kitchen Hoor’s Adventures

Vegan Mango & Coconut Snack Cake from The Baking Fairy

You Might Also Like:

Raspberry Peach Pie

White Tea Peach Panna Cotta

Biscuit  Topped Peach Cobbler

Peach Milkshake

Fresh Peach Buckle

Peach Blueberry Mini Trifles

Sue Lau

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Prep Time 20 minutes mins

Chill time 1 hour hr

Course Dessert

Cuisine English

Servings 8

Equipment

• 8 glasses or half-pint canning jars

Ingredients

  

1x2x3x

Ingredients:

• 1/4 cup peach gelatin mix
• 1/2 cup boiling water
• 1 (3.4 ounce) box instant vanilla pudding mix
• 1 cup half and half
• 1/2 cup whole milk
• 8 ounce container whipped topping or 2 cups prepared stabilized whipped cream
• 1/4 cup blueberry preserves warmed briefly in microwave
• 3-1/2 ounces cubed angel food cake 1/4 of a whole one
• 2 large peaches pitted, peeled and chopped (about one pound)
• 1 cup fresh blueberries
• Extra whipped cream for topping

Instructions

 

Method:

• Whisk together the peach gelatin and boiling water (I microwave) until it dissolves and set aside.
• Whisk together the vanilla pudding mix with the half and half and milk; set aside.
• Blanch peaches one minute and peel; cut in half discarding pits, then chop.
• Fold whipped topping and preserves together; set aside.
• Line up 8 half pint canning jars.
• Divide peach pudding among jars and top with chopped peaches.
• Top with cubed angel cake and press down.
• Top with blueberry whipped cream.
• Cover with plastic wrap and chill an hour or until set.
• Top with most of the blueberries and some whipped cream, leaving a few blueberries for the top.

Notes

From the kitchen of palatablepastime.com

Keyword angle cake, Blueberry, no-bake, peach, trifle

Tried this recipe?Let us know how it was!