Peach Blossom Cake
Ingredients
1 angel food or pound cake, cut into thin slic
1 can evaporated milk (put in freezer for 20 minutes)
1 (16 oz.) can sliced peaches (in heavy syrup), cut into sm. pieces
3/4 cup sugar
1 envelope unflavored gelatin
1/4 cup water
1 (3 oz.) pkg. orange-pineapple Jello
Preparation
1
Cook peaches and sugar until sugar is dissolved. Add gelatin mixed with water. Add Jello. Stir to mix well. Cool. Beat milk until stiff. Fold in peach mixture. Line bottom of 9x13 inch oblong pan with cake slices. Pour peach mixture on top; then rest of cake on top. Refrigerate 3 or 4 hours. Add Cool Whip before serving. Serves 12.
Tools
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Yield:
6.0 servings
Added:
Tuesday, December 15, 2009 - 2:56pm
