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    4 eggs
    1 cup granulated sugar
    3 tablespoons cornstarch
    1/8 teaspoon salt
    4 cups milk
    1 McCormick Bay Leaf
    1 McCormick Whole Nutmeg
    1 teaspoon McCormick Pure Vanilla Extract
    1/4 teaspoon McCormick Pure Orange Extract
    1/4 teaspoon McCormick Coconut Extract
    1 frozen pound cake, 10 3/4 ounces
    3/4 cup strawberry preserves
    1 can (29 ounces) sliced peaches, drained

    1 cup heavy cream
    1/4 cup confectioners sugar
    1/2 teaspoon McCormick Pure Vanilla Extract
    1/8 teaspoon McCormick Pure Orange Extract
    1/8 teaspoon McCormick Coconut Extract

    Place eggs in large mixer bowl and beat with electric mixer at high speed.

    Place granulated sugar, cornstarch, and salt in small bowl and mix well. Add to eggs and beat at high speed 2 minutes. Reduce speed to low and slowly add milk. Add bay leaf and nutmeg.

    Pour mixture into 4-quart stainless steel bowl and place bowl over (not in) saucepan containing 1 inch simmering water.

    Cook over medium heat, stirring, until mixture thickens and coats a spoon. Cool to room temperature. Remove and discard nutmeg and bay leaf. Stir in 1 teaspoon vanilla, 1/4 teaspoon orange extract, and 1/4 teaspoon coconut extract.

    Cut pound cake into fifteen 3/8-inch-thick slices.

    Line bottom of 3-quart glass bowl with 5 slices pound cake. Dot with one-third of strawberry preserves, add one-third of peaches, and cover with one-third of custard.

    Continue layering pound cake, preserves, peaches, and custard to make 2 additional layers, ending with custard. Smooth top.

    Cover and refrigerate at least 2 hours.

    To make topping, place cream and remaining ingredients in chilled bowl and beat with electric mixer until stiff. Spread over Trifle.

    Makes 10 servings, 1/2 cup each

    This recipe created by McCormick, Inc.

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