Recipe - Peach Melba Trifle

2 pack Ladyfingers; (8 ounce each)
One fourth cup Plus 1 Tbls dry sherry or
orange juice
1 One half pound Fresh peaches; pared and
cut or sliced up or
; 1 can (29oz) cut or sliced up
; peaches, drained
One half cup Red raspberry preserves
1 cn Sweetened condensed milk;
(not evaporated
; milk) (18 oz)
1 One half cup Cold water
1 pack Instant vanilla pudding &
pie filling mix; (8 oz
serving)

~
2 cups heavy or whipping cream additional red raspberry preserves
for garnish toasted almonds for garnish

Line bottom and side of 2 One half to 3quart bowl with ladyfinger halves,
split sides up. Brush with 2 tablespoons of the sherry or orange juice. Top
with half of the peach slices. Spoon preserves over peaches; set aside. In
large mixer bowl combine condensed milk and water. Add pudding mix, beating
well. Refrigerate 5 to 10 minutes. In small mixer bowl whip cream until
stiff peaks form. Fold into chilled pudding mixture with 1 tablespoon of
the remaining sherry or orange juice. Spoon half over preserves in bowl.
Top with remaining ladyfingers, sherry or orange juice, peaches and pudding
mixture. Cover and refrigerate at least 2 hours. Garnish with additional
raspberry preserves and almonds just before serving. To toast almonds,
place in a single layer on baking sheet. Bake at 300 degrees for 5 to 7
minutes or until very lightly browned. Cool completely. Yield: 10 to 12