Peach cream cake ***gndr31b
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 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
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