Peach Angel Trifle

🧂 Ingredients

• 16 oz. Angel Food Cake

  (prepared)
• 16 oz. container Cool Whip
• 1 cup powdered sugar
• 8 oz. pkg. cream cheese

  softened
• 42 oz. can peach pie filling

  (two 21-oz. cans)
• fresh or canned peach slices

  for topping, if desired

Instructions

• 1 TO MAKE IN A 9X13" GLASS BAKING DISH: In a large mixing bowl, beat cream cheese
  and confectioners’ sugar until smooth.
• 2 Gently fold in half of the whipped topping and all of the cake cubes.
• 3 Spread mixture evenly into an ungreased 9×13” glass baking dish.
• 4 Top with both cans of peach pie filling.
• 5 Cover and refrigerate at least two hours before cutting into squares. 
• 6 TO MAKE IN A TRIFLE DISH: In a large mixing bowl, beat cream cheese and
  confectioners’ sugar until smooth.
• 7 Gently fold in half of the whipped topping and all of the cake cubes.
• 8 Spread half of the angel food cake mixture into a trifle dish.
• 9 Spoon one can of peach pie filling over top.
• 10 Spread remaining angel food cake mixture on top of the peach pie filling.
• 11 Top with remaining can of peach pie filling.
• 12 Spoon remaining whipped topping in center of the trifle dish leaving at least a
  two-inch border around the outside edge.
• 13 Spread with slices of unpeeled, fresh peaches, if desired.
• 14 Refrigerate until ready to serve.

Nutrition Info