peaches ‘n’ cream trifle

Because we’re still elbow-deep in peaches at Frog Creek…

INGREDIENTS:

6-8 peaches, peeled, pitted and chopped

2 boxes instant vanilla pudding mix (and manufacturer’s required ingredients to make pudding)

3 eggs

1/4 teaspoon salt

1/4 teaspoon vanilla

3/4 cup granulated sugar

3/4 cup buttermilk pancake mix

1 cup whipping cream

1/2 cup powdered sugar

First, make the sponge cake:

1. Preheat oven to 375 degrees. Grease and flour a 15×10x1 inch cookie sheet.

2. Beat eggs, salt and vanilla four minutes on high speed. Add granulated sugar and beat at medium speed for 4-5 minutes. Add pancake mix until combined.

3. Spread batter in pan. Bake 8-10 minutes, until golden and cake springs back at touch.

4. Loosen edges and turn onto towel sprinkled with powdered sugar. Cool on wire rack.

5. Make pudding according to package directions.

6. Beat whipping cream and powdered sugar until stiff peaks form.

7. Tear cake into bite-size pieces.

8. Spread layer of whipping cream in bottom of trifle bowl. Top with layer of pudding. Add peaches and sponge cake. Repeat with one or two more layers, until all of the ingredients have been used. Reserve whipping cream and a few peaches for top layer.

Store in refrigerator.