Peach Cream Cake
Yield
12 servingsPrep
20 minCook
?Ready
4 hrsLow Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
angel food cake
prepared loaf, frozen 7-inch |
*
|
| 1 | can |
milk, sweetened condensed
not evaporated kind |
*
|
| 1 | cup |
water
cold |
|
| 1 | package |
instant pudding mix
vanilla, 4-serving size |
|
| 1 | teaspoon |
almond extract
|
*
|
| 2 | cups |
whipped cream
|
|
| 1 | package |
peaches
frozen, sliced, thawed, 20 ounces |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
angel food cake
prepared loaf, frozen 7-inch |
*
|
| 1 | can |
milk, sweetened condensed
not evaporated kind |
*
|
| 237 | ml |
water
cold |
|
| 1 | package |
instant pudding mix
vanilla, 4-serving size |
|
| 5 | ml |
almond extract
|
*
|
| 473 | ml |
whipped cream
|
|
| 1 | package |
peaches
frozen, sliced, thawed, 20 ounces |
*
|
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.
