Saronno Summer Trifle

13 ingredients
4 steps

Ingredients

  • 1/3 c. cornstarch
  • 1/2 c. sugar
  • 2 eggs, well beaten
  • 3 1/2 c. milk
  • 2 Tbsp. butter or margarine
  • 1 Tbsp. vanilla
  • 1/2 c. Amaretto di Saronno
  • 2 frozen pound cakes (10 3/4 oz. each)
  • 2 c. raspberry preserves
  • 1/4 c. Amaretto di Saronno
  • 6 peaches, peeled, pitted and sliced
  • whipped cream
  • toasted sliced almonds

Directions

  1. 1
    In a saucepan mix cornstarch, sugar and eggs until well blended.
  2. 2
    Gradually stir in milk.
  3. 3
    Add butter or margarine and stir over medium heat until custard thickens.
  4. 4
    Remove from heat and cool, covered.

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