1. Line the bottom and sides of a trifle dish or large cut-glass bowl with the ladyfingers. Sprinkle them generously with the sherry. 2. Prepare the jell-o gelatin as per package directions, using red wine for the cold water. Refrigerate for 1 to 1 1/4 hours or until thickened. Then stir in half of the peaches. Pour into trifle dish and refrigerate 4 hours or until firm. 3. Meanwhile prepare the pudding according to package directions (at this stage you can add the vanilla bean seeds, if desired); spread over the gelatin. 4. Arrange the remaining sliced peaches on top of the pudding. 5. Whip the cream with the powdered sugar and vanilla (for best results, use a chilled bowl and beaters) until stiff peaks form; spread evenly on top of the trifle. 6. Cover and chill until serving time (up to 24 hours). 7. Just before serving, sprinkle the top with colored nonpareils, if desired. 8. Note: Do not use fresh or frozen pineapple or certain other fresh or frozen fruits, as the enzymes will prevent the gelatin from setting properly--canned fruits are fine (see the side of the jell-o gelatin box for a list of fruits not to use). ---------------------------------------------------------------------------
Nutrition
Ingredients
