Peach Blueberry Mini Trifles
Equipment
- 8 glasses or half-pint canning jars
Ingredients
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
Tried this recipe?Let us know how it was!