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Peach Blueberry Mini Trifles

Sue Lau
Prep Time 20 mins
Chill time 1 hr
Course Dessert
Cuisine English
Servings 8


  • 8 glasses or half-pint canning jars



  • 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



  • 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.


From the kitchen of palatablepastime.com
Keyword angle cake, Blueberry, no-bake, peach, trifle