Best 3 Paula Deen Peach Trifle Recipes

Looking for a luscious and delectable dessert to satisfy your sweet cravings? The Paula Deen Peach Trifle is an iconic Southern dessert that combines layers of fresh peaches, creamy custard, fluffy cake, and whipped cream, creating a symphony of flavors and textures that will tantalize your taste buds. With its towering tiers of goodness, this trifle is perfect for special occasions, potlucks, or simply as a sweet treat to enjoy with family and friends. So gather your ingredients, don your apron, and let's embark on a culinary journey to create the ultimate Paula Deen Peach Trifle!

Here are our top 3 tried and tested recipes!

PAULA DEEN'S TURTLE TRIFLE

Paula Deen's Turtle Trifle image

This is wonderful and so easy to make. I wanted to try it out for Christmas and made this and talk about good. I got this recipe from Paula Deen's Christmas magazine. This is not for those watching calories.

Provided by Britt Os sweetie pie

Categories Dessert

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 14

Ingredients

1 (21 ounce) package chewy fudge brownie mix, baked according to package directions
1 egg (according to package directions)
1/4 cup water (according to package directions)
1/3 cup oil (according to package directions)
2 cups sugar
1 1/3 cups corn syrup
2/3 cup butter, melted
4 large eggs
1/4 teaspoon salt
2 teaspoons vanilla extract
3 cups chopped pecans
1 (16 ounce) container frozen non-dairy topping, thawed
1 (12 ounce) jar caramel ice cream topping
2 cups toasted whole pecans

Steps:

Bake brownies according to package. Let cool and crumble brownies, set aside.
In a large saucepan, combine sugar, corn syrup, melted butter and eggs. Stir in salt, vanilla and chopped pecans. Bring to a boil over medium heat; reduce heat and simmer for 10 minutes, stirring frequently. Cool completely.
In a trifle dish layer brownies, pecan mixture, whipped topping, caramel and toasted whole pecans as desired. Chill for two hours before serving.
Can also make mini trifles by using small clear dessert dishes to make individual servings.

Nutrition Facts : Calories 1342.9, Fat 78.5, SaturatedFat 24.3, Cholesterol 138.7, Sodium 491.9, Carbohydrate 159.7, Fiber 5.4, Sugar 93.2, Protein 12.1

PAULA'S PUMPKIN GINGERBREAD TRIFLE

Paula's Pumpkin Gingerbread Trifle image

A classic English dessert with the flavors of fall. Perfect ending to a Christmas or Thanksgiving feast!

Provided by legraham937

Categories Fruits and Vegetables Vegetables Squash

Time 9h25m

Yield 12

Number Of Ingredients 10

Ingredients

2 (14.5 ounce) packages gingerbread cake mix
2 cups water
2 eggs
3 cups milk
1 (4.6 ounce) package cook-and-serve vanilla pudding mix
1 (30 ounce) can pumpkin pie filling
½ cup packed brown sugar
⅓ teaspoon ground cinnamon
1 (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed
½ cup crushed gingersnaps

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Combine gingerbread cake mix, water, and eggs in a large bowl. Stir until well blended. Divide batter between 2 ungreased 9-inch cake pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Place cake pans on wire racks to cool for 10 minutes. Invert and let cool to room temperature, about 20 minutes.
Combine milk and vanilla pudding mix in a saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; let cool until thickened, about 10 minutes. Stir in pumpkin pie filling, brown sugar, and cinnamon.
Crumble 1 gingerbread cake into the bottom of a large punch bowl. Pour 1/2 of the pudding mixture over the gingerbread. Add a layer of whipped topping. Repeat with remaining gingerbread cake, pudding mixture, and whipped topping. Sprinkle gingersnaps on top.
Refrigerate until pudding is set and flavors combine, 8 hours to overnight.

Nutrition Facts : Calories 602.8 calories, Carbohydrate 101.8 g, Cholesterol 35.9 mg, Fat 19.5 g, Fiber 7.2 g, Protein 7.4 g, SaturatedFat 9.8 g, Sodium 744.2 mg, Sugar 28.6 g

PEACH TRIFLE

Peach Trifle image

I cut this out of my local newspaper but have yet to make it , i thought it sounded really good and would make a nice summery dessert.

Provided by Rhonda J

Categories Dessert

Time 45m

Yield 1 trifle type bowl

Number Of Ingredients 14

Ingredients

3 tablespoons flour
1/4 cup sugar
2 cups milk
3 egg yolks, beaten
1 teaspoon vanilla
4 peaches, coarsely chopped
2 tablespoons amaretto liqueur
2 tablespoons peach liqueur
4 tablespoons orange juice
8 sponge cake shells
1 cup whipping cream
2 tablespoons sugar
peach slices
toasted almond

Steps:

To make the custard: Combine sugar and flour in heavy bottomed saucepan,add milk& beaten egg yolks.
Cook, stirring constantly over medium heat until thickened.
Remove from heat and stir in the vanilla.
Place wax paper directly on surface to prevent a skin forming,cool.
To assemble the trifle: Place 1/2 of the sponge cakes in the bottom of a glass serving bowl.
Pierce the cakes with a fork.
Sprinkle 1/2 combined liqueurs and juice over sponge cake.
Cover with 1/2 chopped peaches.
Pour 1/2 warm custard over top,making sure some seeps onto cake layer.
Repeat layers.
Top with whipped cream.
Decorate with sliced peaches& almonds.

Tips:

For a sweeter trifle, use ripe peaches. If the peaches are not sweet enough, you can add a little sugar to the filling.
If you don't have time to make the whipped cream from scratch, you can use store-bought whipped cream.
To make the trifle ahead of time, assemble it and refrigerate it for up to 24 hours before serving. However, the whipped cream should be added just before serving.
This trifle is best served cold. If you are making it ahead of time, be sure to chill it well before serving.

Conclusion:

Paula Deen's Peach Trifle is a delicious and easy-to-make dessert that is perfect for any occasion. With its layers of pound cake, peaches, cream cheese, and whipped cream, this trifle is sure to be a hit with everyone. Whether you are serving it for a special occasion or just enjoying it as a family treat, this trifle is sure to please.