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This easy-to-make dessert is a simply delightful layered arrangement of peach pie filling, fresh raspberries, pound cake and vanilla cream. The trifle is glorious on display; make it the centerpiece of your table or a dessert buffet.

Peach Melba Trifle

1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)

11/2 cups cold water

1 (4-serving size) package instant vanilla pudding mix

2 cups whipping cream, whipped

1 (16-ounce) prepared loaf pound cake, cut into cubes

1 (21-ounce) can COMSTOCK® or WILDERNESS® More Fruit Peach Pie Filling or Topping

2 cups raspberries

1. In large bowl, combine sweetened condensed milk and water. Add pudding mix; mix well. Chill until thickened, about 20 minutes. Fold in whipped cream.
2. In 8-inch trifle bowl, layer 1/2 of the pound cake pieces, 1/2 of the peach pie filling, 1/3 of the raspberries and 1/2 of the pudding. Repeat layers. Garnish with remaining raspberries.
3. Cover and chill at least 2 hours. Store leftovers covered in refrigerator.

Makes 8 to 10 servings. Prep time: 30 minutes.

Recipe and photograph provided courtesy of Birds Eye Foods, Inc. Comstock® and Wilderness® are brands of Birds Eye Foods, Inc. Copyright ©2008. For more recipes, visit www.piefilling.com

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