Peach Crisp Trifle.
Ingredients:
For the base:
1 box vanilla or yellow cake mix (or homemade sponge cake)
1/2 cup unsalted butter (melted)
1 cup graham cracker crumbs (or crushed shortbread cookies)
For the creamy layer:
1 (8 oz) package cream cheese (softened)
1 (8 oz) tub whipped topping
1 cup powdered sugar
1 teaspoon vanilla extract
For the fruit layer:
4 ripe peaches (peeled, pitted, and sliced)
1/2 cup granulated sugar
1 tablespoon lemon juice
For the topping:
1 cup granola or crushed graham crackers (optional for extra crunch)
Instructions:
Step 1: Prepare the base
If using a cake mix, bake the cake according to the package instructions, then let it cool completely.
Once cooled, crumble the cake into small pieces, and set it aside.
If you're using graham cracker crumbs, mix them with the melted butter, then spread them evenly at the bottom of the trifle dish.
Step 2: Make the creamy layer
In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Gently fold in the whipped topping until fully combined. Set aside.
Step 3: Prepare the fruit layer
In a medium bowl, toss the sliced peaches with granulated sugar and lemon juice. Let the fruit sit for about 5-10 minutes to macerate and release its juices.
Step 4: Assemble the trifle
In a trifle dish or large glass bowl, start layering the dessert.
First, add a layer of the crumbled cake or graham cracker crust at the bottom.
Next, spread a layer of the creamy filling on top of the cake.
Add a layer of the macerated peaches over the cream.
Repeat the layers until the dish is full, ending with a layer of peaches on top.
Step 5: Finish and serve
Top the trifle with granola or crushed graham crackers for an extra crunch.
Refrigerate the trifle for at least 3-4 hours, or overnight, to allow the flavors to meld together.
Serve chilled, and enjoy!
This peach crisp trifle is a perfect dessert for summer gatherings or a sweet treat after any meal!