Peach And Macaroon Trifle

1. 1

   Place gelatin crystals in a medium heatproof bowl. Add 2 cups boiling water. Stir to dissolve crystals. Add 1 3/4 cups cold water. Pour into a 12 x 8 inch baking pan. Chill for 3-4 hours or until firm. Cut roughly into squares. Spoon half the Jello into a 12 cup glass serving dish.

2. 2

   Cut half the macaroons into 1/2 inch pieces. Arrange over gelatin. Top macaroons with custard, half the peach slices, then the remaining gelatin.

3. 3

   Using an electric mixer, beat cream in a large bowl until soft peaks form. Spread whipped cream overtop. Top with remaining peaches. Crumble remaining macaroons and sprinkle over top of peaches. Chill until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.