Peach cream cake

Yield: 16 Servings

Measure Ingredient
1 \N Angel food cake*
1 can Sweetened Condensed Milk+
1 cup Cold water
1 pack Vanilla pudding mix**
1 teaspoon Almond extract
2 cups Whipping cream; whipped
1 pack Frozen sliced peaches++

Directions: Cut the cake into ½ inch slices; arrange half the slices on the bottom of a 13X9 inch baking dish. In a large mixer bowl, combine the sweetened condensed milk and the water; mix well. Add the pudding mix; beat well. Chill 5 minutes. Stir in the extract; fold in the whipped cream. Pour half the cream mixture over the cake slices; arrange half the peach slices on top. Repeat layering, ending with the peach slices. Chill 4 hours or until set. Cut into squares to serve. Refrigerate any leftovers... Note: Garnish with a few fresh peach slices if so desired... *prepared loaf, frozen 7-inch +not evaporated kind, 14-oz **instant, 4-serving size ++thawed, 20-oz

From June James GNDR31B

From Gemini's MASSIVE MealMaster collection at

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