I've joined a group called Improv Cooking Challenge, where each month 2 ingredients are chosen for us to make dishes with. This month was peaches and cream - yum! I scrolled through my saved recipes on Pinterest and found this Peach Cobbler Trifle that looked perfect for the challenge!
Pound cake is layered with a pudding mixture, peaches, and a crumble topping. My trifle dish is actually a punch bowl, so I only made 2 layers. But with a taller, narrower dish - you could make 3 layers.
I really liked that the pudding mixture used orange zest and sour cream to take it out of too sweet territory. I added a pinch of salt to the crumble mixture and the peaches to help in this regard, too.
Peach Cobbler Trifle
adapted from Jen's Yummy Fun
1 cup graham cracker crumbs
3/4 cup sugar
1/4 cup quick oats
1 tsp cinnamon
1/4 tsp nutmeg
dash of clove
pinch of salt
6 tbsp melted butter
2 loaves pound cake
2 cup heavy whipping cream
1 tsp vanilla extract
1/2 cup powdered sugar
1 1/2 cup milk
2 sml pkg vanilla instant pudding
1/2 tsp orange zest (I used dried)
1 cup sour cream
6 fresh peaches
Make the crumble topping: Stir together all ingredients, spread on a cookie sheet, and bake at 350 deg F until lightly golden. Remove from oven and let cool.
Meanwhile, cut cake into small bite size squares, set aside.
Whip heavy whipping cream, vanilla, and powdered sugar together until fluffy and stable.
In a separate bowl whip milk, pudding, and orange zest together until thick. Then fold in sour cream; and once smooth, fold in whipping cream.
Peel and chop peaches (serrated peeler is best). Stir in 1 tbsp lemon juice, 1 tbsp sugar (I used vanilla sugar), and a pinch each of salt and nutmeg. Set aside.
In a trifle dish layer the pound cake, pudding, peaches, and crumb mixture; repeating until dish is full. Chill before serving. Peaches can brown easily so serve within a few hours.
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