"Fruit Trifle" - Cookbooks4sale, brought to you by Morris Press Cookbooks.

Fruit Trifle

4 peaches, halved, pitted, thinly sliced
2 (1-pt.) baskets strawberries, halved or quartered (if large)
2 (1/2-pint) baskets raspberries
1/4 c. granulated sugar
1 tsp. vanilla extract
3 c. chilled whipping cream
48 purchased sponge-cake-type ladyfingers
1 c. seedless raspberry jam
Additional whole strawberries (opt.)

Mix peaches, strawberries, raspberries, sugar, and vanilla extract in large bowl and toss to blend; let stand 10 minutes. Beat chilled cream in another large bowl until stiff peaks form. Arrange 16 ladyfingers in 10 or 12-cup glass bowl or trifle dish to cover bottom. Spread with 1/3 cup raspberry jam. Top with 2 cups fruit mixture, then 2 cups whipped cream. Repeat layering 2 more times with ladyfingers, raspberry jam, fruit mixture and cream. Garnish with whole strawberries, if desired. Refrigerate trifle at least 2 hours and up to 6 hours before serving.

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