Peach Cream Cake

in Diana's Recipe Book

Average Rating:  (total ratings: 4) [Read reviews] [Post a review]

Servings: Makes one 9x13-inch cake

Ingredients: 1 (10 3/4 ounce) prepared loaf angel food cake, frozen 1 (14-ounce) can sweetened condensed Milk 1 cup cold water 1 teaspoon almond extract 1 (4-serving size) package instant vanilla flavor pudding mix 2 cups (1 pint) whipping cream, whipped 4 cups peeled, sliced fresh peaches (about 2 pounds)

Instructions: Cut cake into 1/4 slices; arrange half the slices on bottom of 13x9-inch baking dish. In large bowl, combine sweetened condensed milk, water, and almond extract. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream. Spread half the cream mixture over cake slices; arrange half the peach slices on the top. Repeat layering, ending with peach slices. Chill 4 hours or until set. Cut into squares to serve. Refrigerate leftovers. Makes one 9x13-inch cake

Date: December 16, 2002

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