Blueberry Peach Strawberry Trifle Recipe

• 1 (14 ounce.) can sweetened condensed lowfat milk
• 1 1/2 c. cool water
• 2 teaspoon grated lemon rind
• 1 (3 1/2 ounce.) pkg. instant vanilla pudding and pie filling mix
• 2 c. whipping cream, whipped
• 4 c. lb. cake cubes
• 1 pound fresh peaches, seeded, pared and minced (about 2 1/2 c.)
• 2 c. fresh or possibly dry pack frzn blueberries
• Strawberries to garnish (as desired)

1. Or possibly use 1 (29 ounce.)
2. can sliced peaches, rinsed and well liquid removed.
3. In large bowl, combine condensed lowfat milk, water and lemon rind; mix well.
4. Add in pudding mix; beat till well blended.
5. Refrigerate5 min.
6. Mix in whipped cream.
7. Spoon 2 c. pudding mix into 4-qt glass serving bowl; top with half the cake cubes, peaches, remaining pudding mix, remaining cake cubes, then the blueberries and remaining pudding mix.
8. Spread to within 1 inch of the edge of the bowl.
9. Refrigerateat least 4 hrs.
10. Garnish as desired.
11. Chill leftovers.
12. Makes 10 to 12 servings.

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

Taken from cookeatshare.com/recipes/blueberry-peach-strawberry-trifle-9115 (may not work)