Peach and Berry Trifle

• 4 peaches, halved, pitted, cut into 1/2-inch pieces or thinly sliced
• 2 1-pint baskets strawberries, halved or quartered (if large)
• 2 1/2-pint baskets raspberries
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 3 cups chilled whipping cream
• 48 purchased sponge-cake-type ladyfingers
• 1 cup seedless raspberry jam
• Additional whole strawberries (optional)

1. Mix first 5 ingredients in large bowl and toss to blend; let stand 10 minutes.
2. Beat chilled cream in another large bowl until stiff peaks form.
3. Arrange 16 ladyfingers in 10- to 12-cup glass bowl or trifle dish to cover bottom.
4. Spread with 1/3 cup raspberry jam.
5. Top with 2 cups fruit mixture, then 2 cups whipped cream.
6. Repeat layering 2 more times with ladyfingers, raspberry jam, fruit mixture and cream.
7. Garnish with whole strawberries, if desired.
8. Refrigerate trifle at least 2 hours and up to 6 hours before serving.

peaches, baskets strawberries, baskets raspberries, sugar, vanilla, chilled whipping cream, cake, seedless raspberry jam, strawberries

Taken from www.epicurious.com/recipes/food/views/peach-and-berry-trifle-101813 (may not work)