Peach Melba Trifle

• 1 (14 ounce) can sweetened condensed milk
• 12 ounces water
• 1 (3 1/2 ounce) package instant vanilla flavor pudding and pie filling
• 2 cups whipping cream, whipped
• 1/4 cup sherry wine or 1/4 cup orange juice
• 1 tablespoon sherry wine or 1 tablespoon orange juice
• 1 (10 ounce) prepared angel food cake, torn into small pieces (about 8 cups)
• 1 lbs fresh peaches, pared and sliced or (29 ounce) can sliced peaches, drained
• 1/4 red raspberry preserves
• toasted almonds (optional)
• preserves (optional)

1. In a large bowl, combine sweetened condensed milk and water; mix well.
2. Add pudding mix; beat with a wire whisk until well blended.
3. Chill 5 minutes.
4. Fold in whipped cream and 1 Tablespoon sherry.
5. Place 4 cups cake pieces in a 2-quart glass serving bowl or trifle dish.
6. Sprinkle with 2 tablespoons sherry.
7. Top with half the peach slices, 1/4 cup preserves and half the pudding mixture.
8. Repeat layering with remaining cake, sherry, peaches and pudding.
9. Chill.
10. Garnish with almonds and additional preserves if desired.
11. Refrigerate leftovers.

condensed milk, water, vanilla flavor, whipping cream, sherry wine, sherry wine, cake, peaches, red raspberry preserves, almonds, preserves

Taken from www.food.com/recipe/peach-melba-trifle-10227 (may not work)