What's For Dinner?

Peach and Berry Trifle

Ingredients:

4 peaches, halved, pitted, cut into 1/2-inch pieces or thinly sliced
2 1-pint baskets strawberries, halved or quartered (if large)
2 1/2-pint baskets raspberries
1/4 cup sugar
1 tsp vanilla extract
3 cups chilled whipping cream
48 purchased sponge-cake-type ladyfingers
1 cup seedless raspberry jam
Additional whole strawberries (optional)

Directions:
Mix first 5 ingredients in a large bowl and toss to blend; let stand 10 minutes. Beat chilled cream in another large bowl until stiff peaks form.

Arrange 16 ladyfingers in 10- to 12-cup glass bowl or trifle dish to cover bottom. Spread with 1/3 cup raspberry jam. Top with 2 cups fruit mixture, then 2 cups whipped cream. Repeat layering 2 more times with ladyfingers, raspberry jam, fruit mixture and cream. Garnish with whole strawberries, if desired.

Refridgerate trifle at least 2 hours and up to 6 hours before serving.

Servings: 8-10

Submitted By: Kyle
Original Source: www.epicurious.com, which got it from Bon Appetit

Comments:
Instead of ladyfingers, I've used angle food cake before and it's REALLY GOOD! It makes it so light! I've also used whatever berries I can find--blackberries, blueberries, etc.