Peaches and Cream Trifle

Ingredients

for the Cheesecake layer:

8 ounces cream cheese, softened

8 ounces mascarpone cheese, softened

1 teaspoon vanilla extract

½ cup sugar

½ (8 ounce) container Cool Whip, thawed

for the Vanilla Pudding layer:

2 small boxes Jell-O instant French vanilla pudding mix

3½ cups milk

½ (8 ounce) container Cool Whip, thawed

for the Peach layer:

6 peaches, peeled and sliced

⅓ cup sugar

1 lemon, juiced

¼ tsp pure Almond extract

for the graham cracker layer:

2 ½ cups graham cracker crumbs

Cheesecake layer

In the bowl of your stand mixer or in a medium mixing bowl fitted with an electric hand mixer, whip together the cream cheese, mascarpone, vanilla extract, and sugar until light and fluffy. Gently fold in Cool Whip by hand.

Vanilla Pudding layer

Combine pudding mix and milk in a medium mixing bowl, stirring constantly for 2 minutes. Let stand at least 5 minutes, then gently fold in Cool Whip.

Peach layer

Combine sliced peaches, sugar, almond extract and lemon juice in a medium mixing bowl. Let sit for about 10 minutes to allow flavors to meld. Drain liquid.

In a serving bowl, layer 1/3 of the graham cracker crumbs, ½ of the vanilla pudding, 1/3 of the peaches, and ½ of the cheesecake. Repeat, ending with peaches and crumbs on top (refer to photo). Chill in refrigerator until ready to serve.

Enjoy!