Yield
12 servings.

How to Make It

Step 1

Combine Vanilla Pudding and caramel topping in a small bowl; set mixture aside.

Step 2

Cut cake into 1-inch cubes. Arrange half of cake cubes in a3-quart trifle bowl; brush with half of Praline Liqueur. Spread half of peach slices over cake. Spoon half of pudding mixture over peach slices. Top with half of whipped topping. Repeat layers with remaining cake cubes, Praline Liqueur, peaches, pudding mixture, and whipped topping. Cover and chill at least 4 hours. Sprinkle with pecans.

Oxmoor House Cooking Light Collection

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