Summer Trifle

Name: Summer Trifle
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. almond-flavored liqueur; 2 frozen pound cakes, (10 3/4 oz. each); 2 c. raspberry preserves; 1 1/4 c. almond-flavored liqueur; 6 peaches, pitted, peeled and sliced; whipped cream; toasted sliced almonds

13 ingredients

12 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. almond-flavored liqueur
2 frozen pound cakes, (10 3/4 oz. each)
2 c. raspberry preserves
1 1/4 c. almond-flavored liqueur
6 peaches, pitted, peeled and sliced
whipped cream
toasted sliced almonds

Directions

1

In saucepan mix cornstarch, sugar and eggs until well blended. Gradually stir in milk.
2

Add butter and stir over medium heat until custard thickens.
3

Remove from heat and cool, covered.
4

Stir in vanilla and 1/2 cup almond liqueur.
5

Cover and chill several hours. Cut cakes into 1/2-inch cubes.
6

Mix raspberry preserves with 1/4 cup almond liqueur.
7

Layer cake cubes, raspberry preserves, peaches and custard in 2 1/2-quart bowl.
8

End with a drizzle of raspberry preserves.
9

Chill.
10

Just before serving, place whipped cream around edge of bowl.
11

Garnish with peach slices and toasted almonds, if desired.
12

Makes 8 to 10 servings.