Blueberry Peach Trifle

• 1 (14 oz.) can sweetened condensed milk
• 1 1/2 c. cold water
• 2 tsp. grated lemon rind
• 1 (3 1/2 oz.) pkg. instant vanilla pudding
• 2 c. whipped cream
• 4 c. pound cake, cut in 3/4 to 1-inch cubes
• 2 1/2 c. fresh, peeled and chopped peaches
• 2 c. fresh or dry packed frozen blueberries

1. Combine condensed milk, water and lemon rind in large bowl; mix well.
2. Add pudding mix; beat until well blended.
3. Chill 5 minutes. Fold in whipped cream.
4. Spoon 2 cups pudding mixture into 4-quart pretty glass serving bowl; top with 1/2 of cake cubes, all the peaches, 1/2 of remaining pudding mixture, remaining cake cubes, then blueberries and remaining pudding mixture.
5. Spread to within 1-inch of edge of bowl.
6. (You may want the blueberries to show around the edge of bowl.)
7. Chill at least 4 hours.
8. Garnish, if desired, with sprig of fresh mint.
9. Yields 20 serving.

condensed milk, cold water, lemon rind, instant vanilla pudding, whipped cream, cake, fresh, blueberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=598733 (may not work)