Here’s a nice way to serve up fresh summer fruit to family and friends.

Serves 8 to 10.

INGREDIENTS

  • 4peaches, halved, pitted, cut into 1/2-inch pieces or thinly sliced
  • 21-pint baskets strawberries, halved or quartered (if large)
  • 21/2-pint baskets raspberries
  • 1/4cup sugar
  • 1teaspoon vanilla extract
  • 3cups chilled whipping cream48purchased sponge-cake-type ladyfingers
  • 1cup seedless raspberry jam
  • additional whole strawberries(optional)

    DIRECTIONS

    Mix first 5 ingredients in large bowl and toss to blend; let stand 10 minutes. Beat chilled cream in another large bowl until stiff peaks form.


    Arrange 16 ladyfingers in 10- to 12-cup glass bowl or trifle dish to cover bottom. Spread with 1/3 cup raspberry jam. Top with 2 cups fruit mixture, then 2 cups whipped cream. Repeat layering 2 more times with ladyfingers, raspberry jam, fruit mixture and cream. Garnish with whole strawberries, if desired.

    Refrigerate trifle at least 2 hours and up to 6 hours before serving.