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Peach Melba Trifle

1 can (14 oz.) sweetened condensed milk (NOT evaporated milk)
1-1/2 cups cold water
1 package (4-serving size) instant vanilla pudding mix
2 cups whipping cream, whipped
1 (16 oz.) prepared loaf pound cake, cut into cubes
1 can (21 oz.) peach pie filling or topping
2 cups raspberries

In large bowl, combine sweetened condensed milk and water. Add pudding mix; mix well. Chill until thickened, about 20 minutes. Fold in whipped cream. In 8-inch trifle bowl, layer 1/2 of the pound cake pieces, 1/2 of the peach pie filling, 1/3 of the raspberries and 1/2 of the pudding. Repeat layers. Garnish with remaining raspberries.

Cover and chill at least 2 hours. Store leftovers covered in refrigerator. Makes 8 to 10 servings. Prep time: 30 minutes.

 

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