I can't find my trifle bowl!

But I did find an angel food cake mix box with at 50 cent price sticker on it.  I wonder how long that's been around.

Peaches and Cream Trifle

8-10 servings

From Paula Deen

4 large peaches, peeled, pitted and sliced

1 1/4 cup sugar, divided

1 tablespoon lemon juice

1 vanilla bean, split lengthwise (or 1 T vanilla paste or 1 T vanilla extract)

2 cups heavy whipping cream

1 (16 oz) angel food cake, cut into 1-inch pieces

In a medium bowl, stir together peaches, 1/4 cup sugar and lemon juice.  Cover and chill for 4-6 hours.

Scrape seeds from vanilla bean into a large bowl.  Add cream and beat at medium-low speed with a mixer until foamy.  Increase speed to high and slowly add remaining 1 cup sugar.  Beat fro about 5 minutes or until stiff peaks form.

Place one-third of cake pieces in bottom of a small trifle dish.  Top with one-third of peach mixture.  Spread one-third of whipped cream over peaches.  Repeat layers twice, ending with whipped cream.

I topped with raspberries.  

Variation:  I used 2 quarts of peaches that I froze with a sugar syrup, thawing them first.  They each had 1/2 cup of sugar totaling 1 cup.  Therefore, I reduced the sugar added to the whipped cream to 1/4 cup.