PEACH OATMEAL TRIFLE

"I love the combination of peaches, cream and oatmeal for breakfast--and for dessert. Made with crumbled oatmeal cookies, this quick trifle goes together in minutes. You can peel the peaches, if you like, but I rarely do if they are sweet and juicy."

1 cup heavy (whipping) cream, chilled
3 tablespoons firmly packed light brown sugar
2 tablespoons dark rum or maple syrup
1 1/2 cups thinly sliced or coarsely diced ripe peaches (2 large peaches)
1 tablespoon lemon juice
1 cup crumbled crisp oatmeal cookies

In a mixing bowl, whip the cream and sugar until soft peaks form. Add the rum or maple syrup and continue whipping until stiff peaks form; set aside.

Toss the peaches with the lemon juice and set aside.

In a 1 1/2-quart glass bowl or 4 individual goblets or deep dessert dishes, make a layer of 1/3 of the whipped cream, top with 1/2 of the peaches and sprinkle with 1/2 of the crumbled cookies. Make another layer using 1/2 of the remaining whipped cream and top with the remaining peaches. Spread the remaining whipped cream over the layers and sprinkle with the remaining cookies.

Serve immediately or refrigerate for up to 2 hours before serving.

Servings: 4
Source: Short & Sweet: Sophisticated Desserts in No Time at All by Melanie Barnard