This rapid and clever icebox treat takes only 25 minutes of hands on time before you set it to chill. The fresh and juicy peach slices are macerated in a cinnamon-flecked lemon and sugar mixture and then layered with sweetened whipped cream and cubes.
Peach Cobbler Trifle
This rapid and clever icebox treat takes only 25 minutes of hands on time before you set it to chill. The fresh and juicy peach slices are macerated in a cinnamon-flecked lemon and sugar mixture and then layered with sweetened whipped cream and cubes.
Ingredients
- 8 cups fresh peach slices
- ¼ cup packed dark brown sugar
- ¼ cup granulated sugar
- 2 tablespoons fresh lemon juice from 1 lemon
- ½ teaspoon ground cinnamon
- 3 cups heavy whipping cream
- ¼ cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1 14- oz. store-bought pound cake cut into 1-in. pieces (about 6 cups)
Instructions
- Gently stir peach slices, dark brown and granulated sugars, lemon juice, and cinnamon in a large bowl until combined. Let sit, stirring occasionally, until peaches release liquid, about 20 minutes.
- Beat whipping cream, confectioners’ sugar, and vanilla with an electric mixer fitted with a whisk attachment on medium-high speed until stiff peaks form, about 2 minutes.
- Place 2 cups cake pieces in bottom of a 14-cup trifle dish; top with about 1 cup peach mixture (including juices) and 2 cups whipped cream. Repeat layers 2 more times, ending with whipped cream.
- Refrigerate until chilled, about 4 hours. Top with peach slices.
