Description
A dreamy no-bake summer dessert that layers angel food cake, fresh peaches, blueberries, and a creamy vanilla pudding mixture for a refreshing trifle-style treat.
Ingredients
2 cups sliced fresh peaches (about 3 large peaches)
1 cup fresh blueberries
2 tablespoons granulated sugar
1 store-bought angel food cake, cut into bite-sized cubes
1 package (3.4 oz) instant vanilla pudding mix
1 ½ cups cold milk
1 ½ cups whipped topping (like Cool Whip), thawed
½ teaspoon vanilla extract
Additional whipped topping and fruit for garnish (optional)
Instructions
- In a bowl, combine the sliced peaches, blueberries, and sugar. Stir gently and let sit for 10–15 minutes to release the juices.
- In another bowl, whisk the pudding mix with cold milk for about 2 minutes until thickened.
- Fold in the whipped topping and vanilla extract until the mixture is smooth and creamy.
- In a trifle dish or glass serving bowl, layer angel food cake cubes on the bottom.
- Add a layer of the pudding mixture over the cake, followed by a layer of the fruit mixture.
- Repeat the layers until all ingredients are used, finishing with a layer of the pudding mixture on top.
- Chill in the refrigerator for at least 2 hours before serving.
- Just before serving, top with additional whipped topping and fruit if desired.
Notes
Swap peaches with nectarines or mango for variety.
For a tropical twist, add shredded coconut or pineapple chunks.
Pound cake can be used instead of angel food cake for a richer version.
Enhance the pudding with a dash of cinnamon or almond extract.
Use sugar-free pudding mix and light whipped topping for a lighter dessert.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 18g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg
