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 courtesy of Back of the Box Recipes. Home Page

This recipe created by McCormick.