PEACH AND BLUEBERRY TRIFLE (Adapted from Epicurious)

1 regular sized angel food cake, torn into 1 inch pieces (from any grocery store’s bakery)
8 firm, ripe peaches, peeled and sliced
1/2 cup peach preserves
1 (16-oz.) package fresh blueberries, divided
2 to 3 Tbsp. granulated sugar
1 Tbsp. chopped fresh mint
1 Tbsp. lemon juice
1 cup whipping cream
1/2 tsp. lemon juice
1/4 cup powdered sugar

Microwave preserves in a large microwave-safe bowl at HIGH 30 to 45 seconds or until melted. Toss peaches and 1 1/2 cup blueberries with warm preserves. Stir in granulated sugar and next 2 ingredients.

Beat whipping cream and lemon juice at medium speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form.

Arrange about one-third of cake pieces in trifle bowl. Top with one-third of peach mixture. Repeat layers twice. Top with whipped cream. Cover and chill 1 hour. Top with remaining 1/2 cup blueberries just before serving.

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