Can I make a trifle the day before without it getting soggy?

Yes, and in fact, your no-bake peach cobbler trifle will taste even better after chilling overnight. The key is in the layering. Make sure the pound cake is dry (not overly moist), and let the peach mixture sit and drain before layering. Cover the trifle tightly and refrigerate for up to 24 hours. This rest time allows the flavors to blend beautifully while keeping the layers distinct and intact.

Are frozen or canned peaches better for cobblers and trifles?

Fresh peaches are ideal for the best texture and flavor in your peach trifle . But when they’re out of season, frozen peaches (thawed and drained) or canned peaches in juice (not syrup) make great substitutes. Just be sure to pat them dry before layering. In both the classic and high-protein peach trifle versions, excess moisture is the enemy of a clean, firm layer.

How do you make a peach trifle from scratch?

A true no-bake peach cobbler trifle starts with simple layers: cubed pound cake or angel food cake, a creamy base like whipped pudding or protein cheesecake, a buttery crumble, and fresh peaches. After prepping each layer individually, you alternate them in a clear trifle bowl—cake, cream, crumble, peaches—and repeat. The final step? Chill for at least an hour so everything sets perfectly.

What's the difference between a peach cobbler and a peach pie?

A peach cobbler typically features a biscuit or cake-like topping baked over peaches, while a peach pie has a pastry crust on the bottom (and sometimes the top) filled with peach filling. This no-bake peach cobbler trifle borrows the crumble topping and juicy peach layers from cobbler and combines them with soft cake and creamy filling—giving you the best of both desserts in one spoonful.

No-Bake Peach Cobbler Trifle: Easy, Creamy & Crowd-Pleasing Dessert

Name: No-Bake Peach Cobbler Trifle
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: American
Ingredients: 2 frozen loaf pound cakes (e.g., Sara Lee), thawed and cut into 1-inch cubes; 2 small packages (3.4 oz each) French vanilla instant pudding mix; 1 ½ cups cold milk; ½ cup powdered sugar; 1 cup sour cream; 2 cups heavy whipping cream; Zest of one orange (optional); 1 cup crushed graham crackers; ¾ cup granulated sugar; ¼ cup quick-cooking oats; 1 teaspoon cinnamon; ¼ teaspoon nutmeg; Dash of ground cloves; 6 tablespoons unsalted butter, melted; 6 cups diced fresh peaches; 1 tablespoon lemon juice; 1–2 tablespoons granulated sugar

Ingredients

Scale

Pound Cake Layer:

2 frozen loaf pound cakes (e.g., Sara Lee), thawed and cut into 1-inch cubes

Creamy Pudding Layer:

2 small packages (3.4 oz each) French vanilla instant pudding mix

1 ½ cups cold milk

½ cup powdered sugar

1 cup sour cream

2 cups heavy whipping cream

Zest of one orange (optional)

Baked Crumble Layer:

1 cup crushed graham crackers

¾ cup granulated sugar

¼ cup quick-cooking oats

1 teaspoon cinnamon

¼ teaspoon nutmeg

Dash of ground cloves

6 tablespoons unsalted butter, melted

Fresh Peach Layer:

6 cups diced fresh peaches

1 tablespoon lemon juice

1–2 tablespoons granulated sugar

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Instructions

1. Preheat oven to 350°F. Mix graham cracker crumbs, sugar, oats, spices, and melted butter in a bowl. Spread on a parchment-lined sheet and bake for 10 minutes. Let cool and crumble.

2. Whip heavy cream to stiff peaks. In a separate bowl, whisk pudding mix, milk, powdered sugar, and orange zest. Fold in sour cream, then gently fold in whipped cream.

3. Toss diced peaches with lemon juice and sugar. Let sit while preparing other components.

4. Layer half the pound cake in a trifle dish. Add half the pudding mix, half the crumble, and half the peaches. Repeat the layers.

5. Cover and refrigerate at least 1 hour before serving chilled.

Notes

This trifle can be made up to a day in advance. Use fresh, ripe peaches for the best flavor and texture. Optional orange zest adds a bright citrus note. For a lighter version, substitute angel food cake or try a Greek yogurt-based cream.

Author: EmilyFrost
Prep Time: 25 minutes
Cook Time: 10 minutes
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cup
Calories: 325
Sugar: 22g
Sodium: 170mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 5g
Cholesterol: 40mg