Blueberry Peach Trifle

• 1 can sweetened condensed milk
• 1 1/2 c. cold water
• 2 tsp. grated lemon rind
• 1 (3 1/2 oz.) pkg. instant vanilla pudding
• 1 pt. whipping cream, whipped
• 4 c. pound cake cubes
• 1 lb. ripe fresh peaches, seeded, pared and chopped (about 2 1/2 c.) or 1 (29 oz.) can sliced peaches, well drained
• 2 c. fresh or frozen blueberries, thawed, rinsed and well drained

1. In large bowl, combine milk, water and lemon rind; mix well. Add pudding mix; beat until well blended.
2. Chill 5 minutes.
3. Fold in whipped cream.
4. Spoon 2 cups pudding mixture into a 4-quart glass bowl.
5. Top with half the cake cubes, the peaches, half the remaining pudding mixture, the remaining cake cubes, then the blueberries and remaining pudding spread to 1 inch of edge of bowl.
6. Chill at least 4 hours.
7. Garnish as desired.
8. Refrigerate leftovers.
9. Makes 10 to 12 servings.

condensed milk, cold water, lemon rind, instant vanilla pudding, whipping cream, cake cubes, peaches, blueberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=663424 (may not work)