Follow these steps for perfect results
pound cake
sliced into 1/2 inch slices
peach slices
drained
whipping cream
confectioners cream
vanilla
cooked rice
strawberries
hulled and sliced
Slice the pound cake into 1/2 inch slices.
Drain the canned peach slices, reserving the juice.
Layer the cake slices into the bottom of a 13x9 inch baking dish.
Top the cake layer with the drained peach slices.
In a separate bowl, whip the whipping cream with confectioners' sugar until stiff peaks form.
Fold the whipped cream and vanilla extract into the cooked rice to create a rice pudding.
Layer the rice pudding mixture on top of the peaches.
Hull and slice the strawberries.
Arrange the strawberry slices on top of the rice pudding layer.
Refrigerate for at least 15 minutes before serving.
Expert advice for the best results
Use fresh peaches when in season for a more vibrant flavor.
Add a sprinkle of toasted almonds for added crunch.
Everything you need to know before you start
10 minutes
Can be assembled several hours in advance.
Serve in individual bowls or slices, garnished with a sprig of mint.
Serve chilled.
Top with a dollop of whipped cream.
Sweet and bubbly, complements the fruit.
Discover the story behind this recipe
Common dessert for summer gatherings
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