Peach & Blueberry Trifle

• 1 cup sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 3 cups 2% milk
• 6 large egg yolks
• 2 teaspoons grated orange zest
• 2 teaspoons vanilla extract
• 1 loaf (16 ounces) frozen pound cake, thawed and cut into 1-inch cubes
• 1/4 cup orange liqueur
• 4 to 6 cups sliced peeled peaches or frozen unsweetened sliced peaches
• 2 to 4 cups fresh blueberries
• 1/2 cup sliced almonds, toasted
• Sweetened whipped cream
• Additional sliced peeled peaches and fresh blueberries

1. In a large saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
2. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl; stir in orange zest and vanilla. Cool 30 minutes. Press waxed paper onto surface of filling. Refrigerate until cold, about 1 hour.
3. To assemble, place half of the cake on the bottom of a 4-qt. trifle bowl or glass bowl; drizzle with 2 tablespoons orange liqueur. Layer with half of the peaches and blueberries, 1/4 cup almonds and half of the custard. Repeat layers. Refrigerate, covered, until serving. Top with whipped cream and additional peaches and blueberries.

sugar, cornstarch, salt, milk, egg yolks, orange zest, vanilla, frozen pound cake, orange liqueur, peaches, fresh blueberries, almonds, whipped cream, peaches

Taken from www.tasteofhome.com/recipes/peach-blueberry-trifle/ (may not work)