I am a true Southerner. I was born and raised in Southern California, my Mom was born and raised in North Carolina and I have lived in Tampa over 30 years. I believe I am qualified to be a Southerner. You are not really a Southerner if you have not had a beverage or eaten out of a Mason jar! This is an easy, quick recipe to make, pack and go. Easy to transport to a picnic or to take to a friends house. This can also be made in a large trifle bowl, adjustments on the ingredients would have to be increased. This recipe is dedicated to my real Southern Belle cousin, Janet Solesbee.
1 angel food cake (I used one from the bakery)
1 box of jello cheesecake instant pudding, prepared according to box directions
1 small tub of frozen whipped topping (I used Cool Whip)
1 bag of toffee bits
3 or more fresh ripe peaches, I used 3 large peaches
6 Mason jars, I used the jelly jars
Cut up peaches and soak in 7-up or Sprite to prevent browning. Place torn up angel food cake in the bottoms of a Mason jars. Add a layer of pudding. Add a layer of peaches. Add whip topping and sprinkle with toffee bits. Repeat layers. You should be able to get 2 layers of everything in the jar. Refrigerate. You will have leftover angel food cake. Enjoy!
**Calorie and fat content can be reduced by using low fat milk and lite frozen topping mix. No sugar was added to the peaches, they were ripe and sweet!