Instructions: Using an electric mixer set on low, blend milk and pudding together for 2 minutes. Set aside.

In a separate bowl, whisk together apple juice and peach preserves until blended. Set aside. Slice kiwi into 1/4-inch-thick circles. Set aside.

Cut peach halves into 4 or 5 slices each and set aside.

While the poundcake is still frozen, use a sharp knife to cut it into 4 horizontal layers. Place 2 slices side by side in the bottom of a 9-inch springform cake pan. Cut pieces from a third slice to fill in the gaps, making a round layer of poundcake. Press pieces together with fingertips.

Use a pastry brush or spatula to glaze poundcake with some of the peach preserve mixture.

Pour half the vanilla pudding on top of the glazed poundcake layer and spread evenly. On top of the pudding, place another layer of poundcake

(done the same way as the first) and glaze with peach preserve mixture.

Arrange a layer of kiwi and peach slices on top of this second poundcake layer. Overlap kiwi fruit on outside edge of layer. Fill in the middle layer with peach slices, then glaze the fruit with peach preserve mixture.

Repeat another layer of poundcake and glaze and then pour remaining vanilla pudding on top. Spread evenly.

Finish with another layer of poundcake. Glaze layer with peach preserve mixture and arrange fruit on top. Glaze fruit with remaining peach preserve mixture and place in the refrigerator for at least an hour to set.

Remove trifle from refrigerator and carefully remove springform. Serve on dessert plates garnished with fresh mint.

NOTES : This dessert can be made and refrigerated for up to 2 days before serving.

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