Peach & Caramel Popcorn Christmas Trifle


  • 1 x packets peach jelly
  • 1 x packet caramel digestive biscuits
  • 80 ml (⅓ C) sherry (or Rhodes 100% Fruit Juice)
  • 500 ml (2 C) ready-made custard
  • 250 ml (1 C) cream, whipped
  • 2 x 410 g cans Rhodes Peach Slices in Syrup, drained
  • To serve: caramel popcorn, caramel sauce


  1. Prepare the jelly as per the pack instructions and place in the fridge to set slightly, but not yet firm.
  2. Roughly crush the caramel digestive cookies and place in the bottom of a large bowl.
  3. Drizzle with sherry (or juice).
  4. Cover with a thick layer of custard, then a layer of cream and finally by half of the jelly.
  5. Arrange the Rhodes Peach Slices on top of the jelly.
  6. Cover with the remaining custard, cream and the rest of the jelly and place in the fridge to set, about 4 hours.
  7. To serve, arrange the caramel popcorn on top of the trifle and just before serving, drizzle with the caramel sauce.
Cooking Tip

To make a non-alcoholic trifle, either leave out the sherry altogether or substitute with fruit juice.


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