Comstock Peach Mango Trifle

Comstock Peach Mango Trifle


Crust
1 ½ cups flour
1 tsp salt
½ tsp baking powder
½ cup plus 1 T butter flavor shortening
Ice cold water
Whisk dry ingredients together in bowl. Cut in shortening with fork until pea size pieces form. Add cold water 1 T at a time, tossing with fork until dough ball forms. Roll out on lightly floured surface to fit 8-inch deep dish pie plate. Crimp edges and poke several holes in bottom and sides. Bake in pre-heated 425°F oven for 12-14 minutes or until light brown. Cool completely before filling.

Filling
1 14-ounce can sweetened condensed milk
1 can (15 ounce) diced mangos
1 package instant vanilla pudding mix
2 cups heavy whipping cream
2 T powdered sugar
1 tsp pure vanilla extract
20 Twinkies, cut into ½-inch slices
1 can Comstock peach pie filling
2 cups fresh raspberries
Mix milk and mangos in large bowl. Stir in pudding mix until well blended. Refrigerate until thickened, about 20 minutes. Whip cream, sugar and vanilla together until stiff peaks form. Fold whipped cream into pudding mixture.

Assembly
Layer cooled pie crust with half of pudding mixture, half of Twinkie slices, half of pie filling and half of raspberries. Repeat layers. Garnish as desired. Serves 6


CAROL Socier, Bay City, MI
2016 Amateur, Comstock Peach