In a mixing bowl,
combine milk with the pudding mix. I use a whisk to gently mix together for
about thirty seconds and then set it aside to thicken. Whip the cream with the
vanilla and sugar until peaks form; set aside. Prepare the angel food cake and
the strawberries so that all of your ingredients are ready to assemble.
of the angel food cake cubes in a trifle bowl or a 3.5-quart clear glass serving bowl.
Dollop spoonfuls of the peach jam over the top, using one-third of the jam, and
then top with 1 cup of the fruit.
with one-third of the pudding, one-third of the chopped white chocolate, and
then one-third of the whipped cream. Repeat layers until ingredients are gone, topping the whole thing off
with more sliced strawberries and shavings or small chunks of white chocolate.
Serves approximate 12-14.
Use other fruit if you wish - blueberries, raspberries,
kiwi, etc. - you can also use fresh sliced peaches in place of the peach jam, or
use another fruit jam. In place of the
angel food cake, you can also use Sara Lee pound cake (or your own homemade
recipe if you prefer) or ladyfingers. If you're avoiding sugar, substitute Cool
Whip instead of whipped cream (eliminate the heavy cream, vanilla and sugar).
For a twist on presentation,
layer the ingredients in tall wine glasses. Garnish with shaved white chocolate.