Peaches-and-Cream Trifle

1 package (3.4 ounces) instant French-vanilla pudding, such as Jell-O brand

2 cups low-fat milk

1 frozen pound cake (about 10 ounces)

¼

cup half-and-half

4 cups peeled and chopped (about 3 pounds) fresh peaches, plus additional for garnish

¼

cup sugar

Juice from 1/2 lemon

16 ounces reduced-fat whipped topping

Fresh peach slices, optional garnish (see note)

In a 2-quart bowl, prepare the instant pudding according to package directions, and place in a refrigerator to "soft set."

Meanwhile, slice the cake into 1/2-inch slices, and then cut each slice into roughly ½

-inch cubes. Place half of the cubes in bottom of a trifle bowl or other glass bowl with a 16-cup capacity. Drizzle 2 tablespoons half-and-half over the cake, and set the bowl aside.

In a medium bowl, place the chopped fruit, sugar and lemon juice. Stir and mix well. Use a potato masher to break up peaches and create a "chunky" puree. Spread half the peaches over the cake in the trifle bowl, spreading to the bowl's edge. Add half the prepared pudding and half the whipped topping, spreading to the edge so it shows through the glass in layers. Repeat layers: Cake, drizzle of half-and-half, fruit, pudding and end with the whipped topping. Cover and refrigerate at least 4 hours, and up to 12 hours.

To serve: Garnish the trifle top with additional peach slices, and spoon the trifle into small bowls or dessert cups.

Serves 12.

Cook's note: Depending on time between slicing peaches for garnish and serving, toss peach slices with a little lemon juice to prevent darkening. (This will also allow the trifle to be displayed for 30 minutes or so before serving for dramatic effect.)

@Recipe nutrition:Nutrition values per serving: 273 calories (33 percent from fat), 10 g fat (8 g saturated), 43 g carbohydrates, 1 g fiber, 3 g protein, 30 mg cholesterol, 222 mg sodium.