Peach Blueberry Mini Trifles
8 glasses or half-pint canning jars
peach gelatin mix
(3.4 ounce) box instant vanilla pudding mix
half and half
container whipped topping or 2 cups prepared stabilized whipped cream
warmed briefly in microwave
cubed angel food cake
1/4 of a whole one
pitted, peeled and chopped (about one pound)
Extra whipped cream
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
angle cake, Blueberry, no-bake, peach, trifle