Decadent Peach Trifle #RSC

• 1 (8 ounce) package refrigerated buttermilk biscuits
• 4 fresh peaches, peeled and sliced
• 12 cup heavy cream
• 8 ounces dark chocolate chips
• 12 cup sliced almonds, toasted
• Reynolds Wrap Foil

1. Bake biscuits as directed on package.
2. (Toast almonds in the oven while the biscuits are baking.
3. Place almonds in a pie plate lined with Reynolds Wrap foil.)
4. When biscuits are cool, cut each biscuit into fourths.
5. In a 1 quart saucepan, bring cream to a boil.
6. Remove from heat.
7. Stir in dark chocolate bits.
8. Place in freezer for 20 minutes, or until mixture thickens.
9. Layer biscuits, peaches, and chocolate mixture in individual clear dessert dishes.
10. Top with toasted almonds.

buttermilk, peaches, heavy cream, chocolate chips, almonds, foil

Taken from www.food.com/recipe/decadent-peach-trifle-rsc-487725 (may not work)