Peach Trifle Recipe

A peach trifle recipe is one of those rare desserts that looks incredibly impressive but takes far less effort than people expect.

Layers of soft pound cake soaked with a hint of flavor, silky vanilla custard, fresh or canned peaches glistening with syrup, and a crown of billowy whipped cream come together in one beautiful glass bowl.

It’s the kind of dessert you bring to a summer barbecue and watch disappear in minutes. The gorgeous visible layers do all the talking before a single spoon hits the bowl.

Trifles have been a beloved dessert in British and Australian households for centuries, and for good reason. They are endlessly adaptable, no-bake, and taste even better when made the day before, which makes them perfect for entertaining.

This version is the classic, crowd-pleasing peach trifle most people know and love: pound cake as the base, fresh or canned peaches sweetened with sugar and lemon, a rich vanilla custard layer, and whipped cream on top. Simple, classic, and absolutely irresistible.

Whether you’re making this for a summer gathering, a holiday table, or just because peaches are in season and you need an excuse to eat them for dessert, this recipe delivers every time.

The Peach Cobbler is another timeless way to celebrate peak peach season if you want a warm, baked option to add to your repertoire.

Why You’ll Love This Peach Trifle Recipe

This dessert checks every box: it’s beautiful, delicious, make-ahead friendly, and easier to assemble than it looks.

The combination of textures is what makes it so special. You get the soft, syrup-soaked cake, the creamy custard, the fresh burst of peach, and the airy lightness of whipped cream all in one spoonful.

It’s a no-bake dessert, which means your oven stays off and your kitchen stays cool. That’s a serious win during the height of summer.

The recipe is also very forgiving and flexible. You can use fresh peaches when they’re at their peak or rely on canned peaches year-round without any sacrifice in flavor.

It feeds a crowd. A standard trifle bowl serves 10 to 12 people generously, making it ideal for potlucks, birthday parties, and holiday meals.

It actually tastes better the next day. Overnight refrigeration gives the cake time to absorb all the custard and peach juices, creating a gloriously soft, flavorful base.

• Completely no-bake assembly
• Stunning presentation that impresses guests instantly
• Feeds a large crowd from one bowl
• Make-ahead dessert that improves overnight
• Flexible with fresh or canned peaches
• Uses simple, easy-to-find ingredients
• Customizable with jelly, sherry, or other fruit layers

You might also enjoy: Peach Crisp Recipe

Ingredients

The key to a great peach trifle is using quality ingredients for each individual layer. Thick custard, good pound cake, and well-seasoned peaches make all the difference between an average trifle and an unforgettable one.

• For the peach layer:
  • 6 large fresh peaches (about 2 lbs / 900g), peeled, pitted, and sliced (or two 29 oz / 822g cans of sliced peaches in juice, drained)
  • 3 tablespoons (38g) granulated sugar (reduce to 1 tablespoon if using canned)
  • 1 tablespoon (15ml) fresh lemon juice
  • 1/2 teaspoon (1g) ground cinnamon (optional, but lovely)
• For the pound cake base:
  • 1 store-bought or homemade pound cake (approximately 16 oz / 450g), cut into 1-inch cubes
  • 1/4 cup (60ml) peach nectar, orange juice, or cream sherry (for soaking)
• For the vanilla custard:
  • 2 packages (3.4 oz / 96g each) instant vanilla pudding mix
  • 3 cups (720ml) whole milk, cold
  • 1 cup (240ml) heavy whipping cream, cold
• For the whipped cream topping:
  • 2 cups (480ml) heavy whipping cream, cold
  • 3 tablespoons (24g) powdered sugar
  • 1 teaspoon (5ml) pure vanilla extract
• Optional garnish:
  • Reserved peach slices
  • Fresh mint sprigs
  • Toasted almond slices

Read Also: Peach Pie Recipe

Kitchen Equipment Needed

Having the right tools makes assembling a trifle much smoother, especially when working with delicate layers that need to look beautiful through the glass.

• Trifle bowl (3-quart / 3-liter glass bowl with straight sides, approximately 8 inches wide and 8 inches tall)
• Electric hand mixer or stand mixer, for whipping the cream
• Large mixing bowls (at least two)
• Rubber spatula for folding and spreading
• Sharp chef’s knife and cutting board for peaches
• Citrus juicer for the lemon juice
• Whisk for the pudding mixture
• Large spoon or offset spatula for layering
• Plastic wrap for refrigerating

This trifle uses layers assembled at room temperature and then chilled, so the trifle bowl is genuinely the most important piece of equipment. The straight sides let the layers show through the glass beautifully, which is half the appeal of this dessert.

This technique of layering custard, cake, and fruit works just as well in a fruit tart recipe if you want another showstopper dessert for your table.

Recommended Products for This Recipe

These are products chosen based on quality and their ability to genuinely improve your results with this recipe.

1. Anchor Hocking Glass Trifle Bowl

A proper glass trifle bowl is the single most important tool for this dessert. The straight sides let every layer show through beautifully, which is the whole point of a trifle. This 3-quart bowl is the perfect size for this recipe and is sturdy enough to hold all those gorgeous layers without any warping.

Get it on Amazon

2. Nielsen-Massey Pure Vanilla Extract

The whipped cream topping in this recipe is only as good as the vanilla you use. Nielsen-Massey uses a cold-extraction process that preserves more of the natural vanilla flavor, giving your whipped cream a noticeably richer, more complex taste than standard extracts.

Get it on Amazon

3. KitchenAid Hand Mixer

Whipping cream by hand is tedious, and under-whipped cream will collapse before you serve. A KitchenAid hand mixer gets the cream to stiff peaks quickly and consistently, making the whipped cream layer light, airy, and stable even after overnight refrigeration.

Get it on Amazon

4. Instant Vanilla Pudding Mix (Pack of 4)

For this recipe, instant vanilla pudding mixed with cold heavy cream produces a thick, stable custard layer that holds its shape beautifully in every slice. Buying it in a 4-pack means you always have it on hand for last-minute desserts.

Get it on Amazon

5. Entenmann’s Pound Cake (Frozen)

If you don’t want to bake pound cake from scratch, a quality store-bought pound cake like Entenmann’s is a worthy shortcut. The dense, buttery crumb holds up well to soaking without turning to mush, and it’s available in most grocery stores. Look for it in the freezer or bakery section.

Get it on Amazon

Another favorite no-bake dessert: Peach Upside Down Cake Recipe

Step-by-Step Instructions

Step 1: Prepare the Peaches

• If using fresh peaches, bring a large pot of water to a boil. Score a small “X” on the bottom of each peach with a sharp knife.
• Lower the peaches into the boiling water and blanch for 30 to 60 seconds, then transfer immediately to a bowl of ice water.
• Once cool enough to handle, slip off the skins with your fingers, then cut each peach in half, remove the pit, and slice into 1/2-inch (1.3cm) thick slices.
• Place the peach slices into a large mixing bowl. Add 3 tablespoons (38g) of granulated sugar, 1 tablespoon (15ml) of fresh lemon juice, and the optional 1/2 teaspoon (1g) of cinnamon.
• Toss gently to coat, then cover the bowl and refrigerate for at least 30 minutes. This draws out the natural juices and creates a light, flavorful syrup. Do not skip this step; that syrup soaks into the cake and adds incredible flavor.
• If using canned peaches, drain them thoroughly in a colander. Spread them on paper towels and pat dry. Transfer to a bowl, add 1 tablespoon (13g) of granulated sugar and the lemon juice, and toss gently. No need to rest them as long, but 10 to 15 minutes helps.
• Set aside a handful of your prettiest peach slices for garnishing the top of the trifle.

Step 2: Cube the Pound Cake

• Remove the pound cake from its packaging and place it on a cutting board.
• Using a sharp serrated knife, cut the cake into 1-inch (2.5cm) cubes. You want them uniform so they layer evenly.
• Set the cubes aside. If your pound cake is very soft and fresh, you can let it sit uncovered for 20 to 30 minutes to firm up slightly, which helps it hold its shape in the bowl without becoming mushy.
• Measure out your 1/4 cup (60ml) of soaking liquid. This can be peach nectar, orange juice, or cream sherry. Peach nectar is the most complementary, amplifying the peach flavor throughout. Sherry adds a classic, slightly boozy note that the British trifle tradition calls for. For a family-friendly version, stick with peach nectar or orange juice.

Step 3: Make the Vanilla Custard Layer

• Pour the 3 cups (720ml) of cold whole milk into a large mixing bowl.
• Add both packets (3.4 oz / 96g each) of instant vanilla pudding mix.
• Whisk vigorously for about 2 minutes until the mixture is smooth and just beginning to thicken. It should coat the back of a spoon.
• In a separate bowl, pour in 1 cup (240ml) of cold heavy whipping cream. Using your electric hand mixer on medium-high speed, whip the cream to soft peaks. This takes about 2 to 3 minutes.
• Gently fold the whipped cream into the pudding mixture using a rubber spatula, using wide, sweeping motions. Fold just until combined; you want to maintain as much airiness as possible.
• The result should be a thick, luscious, mousse-like custard. It should mound slightly when dropped from a spoon. If it seems too loose, refrigerate it for 15 minutes to firm up before layering.

Step 4: Make the Whipped Cream Topping

• Pour the 2 cups (480ml) of cold heavy whipping cream into a large, clean mixing bowl. For best results, chill the bowl and the beaters in the freezer for 10 minutes beforehand, especially in warm weather.
• Add the 3 tablespoons (24g) of powdered sugar and 1 teaspoon (5ml) of pure vanilla extract.
• Beat with your electric mixer starting on low speed to prevent splashing, then increase to medium-high.
• Whip until stiff peaks form. This means when you lift the beaters, the cream holds its shape and the peak stands straight up without flopping over. This takes about 3 to 4 minutes.
• Be careful not to over-beat; over-whipped cream turns grainy and can separate. Stop as soon as stiff peaks form.
• Transfer the whipped cream to the refrigerator while you assemble the trifle.

Step 5: Assemble the First Layer

• Set your trifle bowl on a stable surface, ideally a cake stand or turntable so you can see all sides as you work.
• Begin with the pound cake layer. Arrange half of the pound cake cubes in an even layer across the bottom of the bowl.
• Press them gently but not so firmly that they compact. You want the layers to remain visible through the glass sides.
• Drizzle half of the soaking liquid (2 tablespoons / 30ml) slowly and evenly over the cake cubes. Use a spoon to make sure every cube gets a little moisture.
• Let the liquid soak in for 1 to 2 minutes before adding the next layer.

Step 6: Add the Custard and Peach Layers

• Spoon half of the vanilla custard mixture (about 2 cups) over the soaked cake layer.
• Use the back of a large spoon or an offset spatula to spread it into an even layer, pressing it gently against the sides of the bowl so it’s visible through the glass.
• Next, spoon half of the macerated peaches over the custard in an even layer. Include some of the accumulated peach syrup too; this adds amazing flavor.
• For the best visual effect, press a few peach slices flat against the inside glass wall so they show through the sides of the bowl.

Step 7: Repeat the Layers

• Add another layer of the remaining pound cake cubes over the peach layer.
• Drizzle with the remaining soaking liquid.
• Spread the remaining custard over the cake in an even layer.
• Top with the remaining macerated peaches and their syrup, spreading them evenly.
• Again, press a few slices against the glass sides for presentation.

Step 8: Add the Whipped Cream and Refrigerate

• Retrieve your whipped cream from the refrigerator.
• Dollop the whipped cream generously over the top layer of peaches.
• Spread it into an even, slightly mounded layer using a rubber spatula or offset spatula. You can create decorative swirls or peaks with the back of a spoon.
• Arrange the reserved peach slices decoratively on top of the whipped cream. Add toasted almond slices and fresh mint sprigs if using.
• Cover the trifle bowl loosely with plastic wrap and refrigerate for a minimum of 4 hours. Overnight refrigeration is ideal and strongly recommended. The resting time allows the cake to fully absorb the custard and peach juices, making every layer more flavorful and cohesive.
• Remove from the refrigerator 15 minutes before serving so it’s not ice cold. Serve with a large spoon, making sure each portion gets a scoop from every layer.

This same patience with layering and resting time applies beautifully to the Peach Bread Pudding Recipe, which uses soaked bread for a warm, comforting variation on the same peachy theme.

Tips for Success

A few small techniques separate a good peach trifle from a truly spectacular one. Keep these in mind as you work.

• Use a straight-sided glass bowl. Curved or opaque bowls hide the layers, which defeats the purpose. The visual impact of a trifle depends entirely on seeing those distinct layers through the glass.
• Don’t skip the soaking liquid. Dry pound cake is fine on its own, but that drizzle of peach nectar or sherry is what transforms it into something silky and flavorful.
• Rest the trifle overnight. Four hours is the minimum, but overnight is where the magic happens. The flavors meld and the cake softens into the custard beautifully.
• Dry your canned peaches well. Excess syrup from canned peaches will make the custard layer watery if you don’t drain and pat them dry before using.
• Chill everything before whipping. Cold cream, cold bowl, cold beaters. Warm cream will not whip properly and will take much longer.
• Fold, don’t stir. When combining the whipped cream into the pudding, use gentle folding motions. Stirring deflates the air you worked hard to incorporate.
• Add the whipped cream just before refrigerating. The cream stays freshest when added last and kept cold until serving.

Read Also: Peach Dump Cake Recipe

Serving Suggestions

Peach trifle is a showpiece dessert that works beautifully as the star of the table at any gathering, from casual summer cookouts to elegant dinner parties. Serve it with a long-handled trifle spoon so each portion captures all the layers, and use wide, shallow dessert bowls so guests can appreciate the full visual effect.

It pairs wonderfully alongside a refreshing summer spread. Here are some serving ideas to round out your table:

• Pair it with a simple Fruit Salad for a light, colorful dessert spread
• Serve individual portions in wide champagne coupes or mason jars for a pretty party presentation
• Offer it alongside vanilla bean ice cream for guests who want an extra indulgent serving
• Garnish each portion with a tiny drizzle of caramel sauce for a warm, buttery contrast
• Serve with shortbread cookies on the side for dipping into the creamy layers
• Add a small pitcher of reserved peach syrup on the table so guests can add an extra drizzle

Variations to Try

Once you’ve mastered the classic version, the trifle is a beautifully flexible canvas. Try these variations to keep things interesting.

The base recipe works as a starting point for nearly endless combinations of fruit, cake, and cream.

• Peach and Raspberry Trifle: Add a layer of fresh raspberries between the custard and the peaches for a bright, tart contrast. The red berries also look stunning through the glass bowl.
• Peach Jelly Trifle: Prepare a packet of peach or orange jello, let it set until slightly firm, cut into cubes, and add it as an extra layer after the cake. This is the classic Australian and British version.
• Angel Food Cake Trifle: Swap the pound cake for torn chunks of angel food cake. The lighter, airier texture soaks up the liquid even more beautifully and gives a slightly less rich result.
• Peach Bourbon Trifle: Replace the soaking liquid with 3 to 4 tablespoons of good bourbon. The warm, vanilla notes of bourbon pair perfectly with ripe peaches and vanilla custard.
• Individual Mini Trifles: Assemble the trifle in mason jars, wide-mouthed champagne glasses, or individual dessert cups. Perfect for parties where you want easy, mess-free single servings.
• Peach and Cream Cheese Trifle: Fold 4 oz (113g) of softened cream cheese into the custard layer before assembling. This makes the custard slightly denser and tangier, which is a wonderful contrast to the sweet peaches.

For another stunning peach dessert with minimal effort, try the Peach Crumble Recipe.

Storage and Reheating

Trifle is one of those rare desserts that actually stores well and often tastes better on day two, making it ideal for meal prepping dessert ahead of a party.

Proper storage keeps every layer fresh and the whipped cream stable.

• Refrigerating: Cover the trifle bowl tightly with plastic wrap and refrigerate. It keeps well for up to 3 days. The cake will continue to soften and absorb flavors over time.
• Freezing: Trifle is not suitable for freezing. The whipped cream will separate and the cake will become waterlogged and mushy once thawed.
• Serving from the fridge: Let the trifle sit at room temperature for 10 to 15 minutes before serving. This takes the edge off the chill and allows the flavors to come forward fully.
• Storing leftovers: Transfer any leftover individual portions to airtight containers with lids. They will keep in the refrigerator for up to 3 days. The whipped cream may deflate slightly, but a fresh dollop on top fixes this easily.
• Whipped cream topping tip: If you know you won’t be serving the entire trifle at once, consider adding whipped cream only to the portion you’ll serve immediately, and keeping extra whipped cream in a covered container to top individual servings later.

The same make-ahead philosophy works beautifully for a classic Banana Pudding, which is another crowd-pleasing layered dessert that only improves with time.

Nutritional Facts

The following is an estimate per serving, based on this recipe serving 12 people. Values will vary depending on the specific brands and ingredients you use.

Note: This dessert is rich in calories and saturated fat due to the cream and pound cake. For a lighter version, use low-fat milk in the pudding and replace half the whipped cream topping with a Greek yogurt-based topping.

If you’re interested in a from-scratch custard without the pudding mix, the Vanilla Pudding Recipe is a great guide.

Health Benefits of Key Ingredients

While peach trifle is certainly a dessert meant for enjoyment, a few of its core ingredients do carry some genuine nutritional value worth noting.

Each ingredient brings something beyond flavor to the table.

• Peaches are a good source of vitamin C, which supports immune function and skin health. They also contain beta-carotene, potassium, and dietary fiber, all while being naturally low in calories at around 60 calories per medium fruit.
• Heavy cream provides fat-soluble vitamins A, D, and E, as well as calcium. It is calorie-dense, but a moderate serving delivers meaningful nutrients along with the richness.
• Whole milk (in the custard) contributes calcium for bone health, protein, and vitamin B12, which supports nerve function and energy production.
• Lemon juice adds a boost of vitamin C and also slows oxidation in the peaches, keeping them looking bright and fresh longer.
• Eggs (if making homemade custard) are one of the most nutrient-dense foods available, providing complete protein, choline for brain health, and vitamins B2, B12, and D.

For a lighter peach treat that still delivers all those fruit benefits, the Peach Smoothie with Yogurt is a wonderful everyday option.

Frequently Asked Questions

1. Can I use canned peaches instead of fresh peaches?

Yes, absolutely. Canned peaches work very well in this recipe and are the go-to option outside of peach season. Look for peaches packed in juice rather than heavy syrup; the juice-packed variety is less sweet and gives a more balanced flavor.

Drain them thoroughly and pat them dry with paper towels before layering to prevent excess liquid from watering down the custard.

2. Can I make peach trifle the night before?

Yes, and it is actually recommended. Overnight refrigeration gives the pound cake time to soak up the custard and peach juices fully, which makes the trifle more flavorful and cohesive.

Add the whipped cream topping the night before too; it holds up very well in the refrigerator for up to 24 hours.

3. What can I use instead of pound cake?

Store-bought pound cake is the most common base, but other good options include ladyfinger biscuits, angel food cake, sponge cake, or even vanilla wafer cookies.

Each alternative gives a slightly different texture: ladyfingers and sponge cake will soak up more liquid and become very soft, while angel food cake stays a little airier.

4. How do I keep the whipped cream from deflating?

The most important step is to whip cold cream in a cold bowl. Room-temperature cream will not hold its structure.

You can also add a tablespoon of instant vanilla pudding powder or a teaspoon of cornstarch to the whipped cream as you beat it. This acts as a stabilizer and helps the cream hold its shape for days in the refrigerator.

5. How long does peach trifle last in the refrigerator?

Peach trifle keeps well for up to 3 days in the refrigerator when covered tightly with plastic wrap. The cake softens more with each passing day, which many people actually prefer.

Do not attempt to freeze trifle. The cream separates and the cake turns waterlogged when frozen and thawed, ruining the texture entirely.

You might also enjoy: Peach Cobbler with Canned Peaches

Peach Trifle

Steven

A stunning no-bake dessert with layers of syrup-soaked pound cake, silky vanilla custard, juicy peaches, and billowy whipped cream. This impressive make-ahead dessert is endlessly adaptable and tastes even better when prepared the day before.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 0 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine British

Servings 12 servings

Calories 380 kcal

Equipment

• Trifle bowl (3-quart / 3-liter glass bowl with straight sides) - approximately 8 inches wide and 8 inches tall
• Electric hand mixer or stand mixer
• Large mixing bowls - at least two
• Rubber spatula
• Sharp chef's knife
• Cutting board
• Citrus juicer
• Whisk
• Large spoon or offset spatula - for layering
• Plastic wrap - for refrigerating

Ingredients

  

• 6 large fresh peaches - about 2 lbs / 900g, peeled, pitted, and sliced; or two 29 oz / 822g cans of sliced peaches in juice, drained
• 3 tablespoons granulated sugar - 38g; reduce to 1 tablespoon if using canned
• 1 tablespoon fresh lemon juice - 15ml
• 0.5 teaspoon ground cinnamon - 1g, optional
• 1 store-bought or homemade pound cake - approximately 16 oz / 450g, cut into 1-inch cubes
• 0.25 cup peach nectar, orange juice, or cream sherry - 60ml, for soaking
• 2 packages instant vanilla pudding mix - 3.4 oz / 96g each
• 3 cups whole milk - 720ml, cold
• 1 cup heavy whipping cream - 240ml, cold
• 2 cups heavy whipping cream - 480ml, cold, for topping
• 3 tablespoons powdered sugar - 24g
• 1 teaspoon pure vanilla extract - 5ml
• reserved peach slices - for garnish
• fresh mint sprigs - for garnish, optional
• toasted almond slices - for garnish, optional

Instructions

 

• If using fresh peaches, blanch them in boiling water for 30-60 seconds, then transfer to ice water. Peel, pit, and slice into 1/2-inch thick slices. Toss with sugar, lemon juice, and cinnamon. Refrigerate for at least 30 minutes. If using canned peaches, drain well and pat dry.
• Cut the pound cake into 1-inch cubes. If using fresh soft cake, let it sit uncovered for 20-30 minutes to firm up slightly.
• In a large bowl, whisk the instant pudding mix with cold whole milk for about 2 minutes until smooth and beginning to thicken. In a separate bowl, whip 1 cup of cold heavy cream to soft peaks, then gently fold it into the pudding mixture.
• In a chilled bowl, beat 2 cups of cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. Refrigerate until ready to use.
• In the trifle bowl, arrange half of the pound cake cubes in an even layer. Drizzle with half of the soaking liquid and let it soak in for 1-2 minutes.
• Spread half of the vanilla custard over the cake layer. Top with half of the macerated peaches and their syrup, pressing a few slices against the glass sides for visual effect.
• Repeat the layers with the remaining pound cake, soaking liquid, custard, and peaches. Press a few peach slices against the glass for presentation.
• Top with the whipped cream, spreading into an even, slightly mounded layer. Garnish with reserved peach slices, toasted almonds, and mint sprigs if desired. Cover and refrigerate for a minimum of 4 hours, preferably overnight.

Notes

• Make ahead: This trifle actually tastes better when made the day before. The overnight refrigeration allows the cake to fully absorb the custard and peach juices.
• Peach options: Fresh peaches are ideal when in season, but canned peaches packed in juice work perfectly year-round. Drain and pat them dry thoroughly before using.
• Soaking liquid: Peach nectar amplifies the peach flavor, while cream sherry adds a classic British touch. For a family-friendly version, stick with peach nectar or orange juice.
• Whipped cream stability: For extra stability, add 1 tablespoon of instant vanilla pudding powder or 1 teaspoon of cornstarch to the whipped cream while beating.
• Storage: Cover tightly with plastic wrap and refrigerate for up to 3 days. The cake will continue to soften, which many people prefer. Do not freeze as the cream will separate.
• Light custard: For a lighter version, use low-fat milk in the pudding and replace half the whipped cream topping with a Greek yogurt-based topping.
• Individual servings: Assemble in mason jars, champagne glasses, or individual dessert cups for easy, mess-free single servings at parties.
• Variation ideas: Try adding fresh raspberries between the layers, swap pound cake for angel food cake, or add a peach jelly layer for an Australian-style trifle.
• Serving temperature: Let the trifle sit at room temperature for 10-15 minutes before serving to take the chill off and allow the flavors to come forward.
• Garnish ideas: Caramel sauce, shortbread cookies, or a small pitcher of reserved peach syrup on the table all make excellent additions.

Keyword make ahead dessert, no bake dessert, peach trifle, summer dessert, trifle recipe

Final Thoughts

A peach trifle recipe is the kind of dessert that earns genuine gasps when it arrives at the table. The layers of cake, custard, peaches, and cream visible through the glass bowl are simply stunning.

It’s also one of the most approachable showstopper desserts you can make. No baking, no complicated techniques, and no stress. Just layering beautiful ingredients and letting the refrigerator do the work overnight.

If fresh peaches are in season where you are, this is the time to make it. There is no better showcase for ripe summer peaches than a classic, creamy trifle.

Give this recipe a try and let us know how it turned out! Leave a comment below with your experience, whether you used fresh peaches, canned, or tried one of the fun variations. Your feedback helps others find their perfect version of this beloved dessert.

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