PEACH AND STRAWBERRY CREAM TRIFLE

1½ Quarts (6 cups) strawberries, sliced
1 Large fresh peach, peeled and cubed
3 Cups milk
¼ Cup sugar
2 Packages (4-serving size each) vanilla pudding and pie filling mix (not instant)
1 Package (16 ounces) frozen pound cake loaf
¼ Cup peach or strawberry preserves
¼ Cup amaretto or orange juice
1 Cup whipping (heavy) cream
¼ Cup slivered almonds, toasted
2 Large fresh peaches, peeled and sliced

Make pudding mix as directed on package for pudding, using 3 cups milk. Place plastic wrap directly on top of pudding. Refrigerate at least 2 hours until chilled. Mix strawberries, cubed peach and sugar. Let stand at room temperature 15 minutes. Cut pound cake horizontally in half. Spread preserves over bottom half. Top with top half. Cut into 18 slices. Drizzle with amaretto (or orange juice). Place 9 slices in 3- to 4-quart straight-sided glass bowl. Spoon half of strawberry mixture over cake.

Beat whipping cream in chilled small bowl with electric mixer of high speed until stiff. Fold whipped cream into pudding. Spoon half of pudding mixture over strawberries. Repeat layers with remaining cake, strawberry mixture and pudding mixture. Refrigerate at least 2 hours. Just before serving, sprinkle with almonds. Top with sliced peaches.

Serving size: 1 Dessert cup (1/24 of dessert)
Calories: 205
Fat: 10 g
Cholesterol: 35 mg
Carbohydrate: 28 g
Protein: 3 g
Sodium: 80 mg

TIP: To toast nuts or almonds, bake uncovered in un-greased shallow pan in 350F oven about 10 minutes, stirring occasionally, until golden brown. Or cook in un-greased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

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