YIELD Makes 8 to 10 servings
INGREDIENTS
2 cups cold milk 3/4 cups sugar 2 tablespoons cornstarch 4 egg yolks, beaten 1‑1/2 teaspoons vanilla 2‑1/2 cups thawed frozen nondairy whipped topping, divided 4 medium peaches, peeled and sliced 2 packages (3 ounces each) ladyfingers 1/4 cup rum 2 cups raspberriesPREPARATION:
- Combine milk, sugar and cornstarch in top of double boiler. Stir until combined; cover. Cook over boiling water 7 minutes; do not stir. Uncover; cook and stir 10 minutes. Add 1/3 milk mixture to egg yolks; blend well. Add egg mixture to remaining milk mixture; blend well. Cook 2 minutes, stirring constantly. Remove from heat; stir in vanilla. Cool completely. Fold 1-1/2 cups whipped topping into custard; cover and chill.
- Reserve several peach slices for garnish. Layer 1/3 of ladyfingers in deep serving dish. Sprinkle with 1/3 of rum. Top with 1/3 of custard, 1/2 of peaches and 1/2 of berries. Repeat layers, ending with custard. Refrigerate until ready to serve. Top with reserved peach slices and remaining whipped topping.