• 4 peaches, halved, pitted, cut into 1/2-inch pieces or thinly sliced
• 2 1-pint baskets strawberries, halved or quartered (if large)
• 2 1/2-pint baskets raspberries
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 3 cups chilled whipping cream

• 48 purchased sponge-cake-type ladyfingers
• 1 cup seedless raspberry jam
• Additional whole strawberries (optional)

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.