Chop all of the peaches into small pieces and remove the pits. Then, add all of the chopped peaches to a large bowl.

Add the vanilla extract, sugar or monk fruit, lemon zest, and lemon juice to the large bowl with the peaches. Thoroughly mix the peaches.

Take half of the peaches and add them to a separate bowl. Leave the other half in the original large bowl. In the separate bowl, mash half of the peaches with a potato masher to release the juices. Once mashed, add them back to the large bowl with the rest of the peaches.

Add the milk to another large bowl. Then, pour in the vanilla instant pudding mix a little bit at a time as you continuously whisk. Follow the directions on the instant pudding mix box and whisk these ingredients until a thick pudding is formed.

Cut the angel food cake into 1-2 inch cubes.

To assemble the trifle, start with your first layer of angel food cake. Next, add the peaches. Then, add the pudding cream mixture. Repeat these layers until you reach the top of the trifle bowl.

Cover the trifle bowl with tin foil or saran wrap. Chill the trifle in the refrigerator for 3-6 hours and enjoy! Optional: Dust the top of the trifle with cinnamon, fresh peaches, and whipped cream before serving.