Go Back

Peach Mousse Trifle

Peach mousse trifle with no-bake layers of fluffy peach mousse, cubed pound cake, and juicy peaches. Cream cheese and peach puree create a light, creamy texture, then chilled layers set into a sliceable, spoonable dessert.
Print Recipe Pin Recipe
Prep Time 30 minutes
Chill 3 hours
Total Time 3 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Peach Mousse
  • 2 cup fresh peaches, peeled and diced Use ripe peaches for best flavor and smooth puree.
  • 8 oz cream cheese, softened
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 1.5 cup heavy whipping cream
Trifle Layers
  • 1 prepared pound cake, cubed Store-bought works great; cube evenly for neat layers.
  • 2 cup fresh peaches, diced
  • 1 cup whipped topping
Garnish
  • 1 peach slices
  • 1 Crushed vanilla wafers
  • 1 Fresh mint leaves

Method
 

Puree peaches
  1. Puree the 2 cups diced peaches until smooth, then set aside for folding.
Make peach cream base
  1. Beat the softened cream cheese, powdered sugar, and vanilla extract until creamy.
  2. Mix the peach puree into the cream cheese mixture until smooth and evenly colored.
Whip and fold
  1. Whip the heavy whipping cream to stiff peaks.
  2. Fold the whipped cream gently into the peach mixture until no streaks remain.
Assemble trifle
  1. Place a layer of pound cake cubes in the bottom of a trifle dish.
  2. Add a layer of peach mousse over the cake.
  3. Sprinkle diced peaches over the mousse.
  4. Repeat the layers until the dish is full.
  5. Top with whipped topping.
  6. Garnish with peach slices, crushed vanilla wafer crumbs, and fresh mint leaves.
Chill
  1. Refrigerate the trifle for at least 3 hours before serving to set the mousse layers.

Notes

For clean layers, cube the pound cake evenly and chill the trifle dish before assembling. Refrigerate covered for up to 3 days; the mousse does freeze poorly after thawing, so freezing is not recommended. For a lighter option, swap heavy cream with an equal amount of chilled coconut cream for a dairy-free style while keeping the fold technique the same.