Easy Trifle

2 small pkgs instant french vanilla pudding
3 1/2 cups milk
Pound cake
1 cup cream sherry
1 jar peach preserves
1 large can crushed pineapple, drained
2 cups whipping cream
3 Tablespoons confectioners sugar
1 teaspoon vanilla
Sliced almonds or sliced peaches (for garnish)

Prepare pudding with milk and chill. Line large glass bowl with pound cake
slices. Sprinkle slices with sherry and spread with some of peach
preserves. Top with crushed pineapple. Whip cream, sweetening it with
confectioners sugar and vanilla.

Reserve 1 cup of whipped cream. Fold remaining whipped cream into chilled
pudding. Spoon on top of pineapple. Continue layering until bowl is almost
filled, ending with pudding. Top with remaining whipped cream. Garnish
with sliced almonds and/or sliced peaches. Chill overnight.

Note: Double recipe to make enough for large punch bowl, if serving a
crowd.

Source: Montgomery Advertiser, Southern Flavor


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