1st Place Sarah Finch

Mama finch’s Peach Trifle

Ingredients for Peach Mixture

12 Peaches, (not too hard, not too soft) peeled, julienned

2 cups granulated sugar

3 tbs 100% pure maple syrup

Ingredients for Angel Food Cake

2 boxes Angel Food Cake Mix

Ingredients for Mascarpone Frosting

5 cups heavy cream

40 oz mascarpone cheese, room temperature

2 1/2 cups confectioners sugar, sifted

Directions

Make cake according to instructions on the Angel Food Cake box. Bake. Place julienned peaches into large mixing bowl. Add sugar and fold into the peaches until thoroughly combined. Refrigerate for 30 minutes or until chilled. Cut cooled cake into 1” squares. Make the Mascarpone Frosting: Use hand or stand mixer to whisk heavy cream until stiff peaks form. In another bowl, whisk mascarpone and confectioners sugar until smooth. Gently fold mascarpone mixture with cream until fully incorporated. Assemble the Trifle in trifle bowl by alternating layers of Mascarpone frosting, Angle Food Cake, and Julienned Peaches until dish is full. Top with Angel Food Squares.

2nd Place Denise Birt

Berry peachy patriotic icebox cake

Ingredients

19 oz. box graham crackers

8 oz. block cream cheese, softened

2 (3.4 oz.) packages cheesecake instant pudding

2 1/2 cups cold milk

12 oz. cool whip

4 cups fresh peaches, peeled and cubed

Fresh strawberries, sliced (for garnish)

Fresh blueberries (for garnish)

Directions

Beat cream cheese and dry pudding mix in large bowl with hand mixer until blended. Gradually beat in milk. Gently stir in cool whip, reserving 1/2 cup Spread a thin layer of cool whip in a 9x13” baking dish just to coat the bottom. Layer graham crackers along the bottom of pan. Spread a layer of pudding mixture over the graham crackers and top with a layer of peaches. Place graham crackers on top of peaches, then pudding mixture, then layer of peaches again. Repeat until you run out. Place the blueberries in the top left corner, and the strawberries to form stripes to look like the United States Flag. Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely.