Peach & Pineapple Trifle Dessert

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  • 80 g (1 packet) red jelly
  • 80 g (1 packet) yellow jelly
  • 1 medium-sized sponge cake, cut into pieces
  • 125 ml (½ C) brandy or sherry
  • 500 ml (2 C) custard
  • 1 x 410 g can Rhodes Peach Slices in Syrup, drained and chopped
  • 1 x 440 g can Rhodes Pineapple Pieces in Light Syrup, drained
  • 250 ml (1 C) cream, stiffly beaten


  1. Prepare the jellies separately according to the instructions on the packets and allow them to set.
  2. Place the sponge cake pieces in individual jars/bowls or a single large glass bowl and drizzle with the brandy or sherry.
  3. Layer the red jelly over the sponge cake, followed by half of the custard.
  4. Scatter the chopped Rhodes Peach Slices over the custard and layer the yellow jelly followed by the Rhodes Pineapple Pieces and the last of the custard.
  5. Top with whipped cream and place in the fridge to set for about an hour before serving.


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