Peach Cream Cake

Ingredients

13 ounces angel food cake cut into ΒΌ" slices
14 ounces fat-free sweetened condensed milk
1 cup cold water
3 ounces fat-free vanilla pudding mix
1 teaspoon pure vanilla extract
2 cups Cool Whip Free thawed
29 ounces peach slices in syrup drained

Preparation

1
Arrange half cake slices on bottom of 13 x 9" pan; set aside. In a = mixing bowl, combine sweetened condensed milk, water, and pudding = mix. Mix well. Fold in vanilla extract and whipped topping. Pour half = the mixture over cake slices in pan. Arrange half the peach slices on = top. Repeat layers. Chill 4 hours or until set.
2
Serving Ideas : Cut into squares.
3
NOTES : Refrigerate leftovers.
4
You can substitute low-fat pound cake for the angle food cake when making this recipe. The only differences are a subtle change in flavor and higher fat content.

Tools

 



Yield:

12.0 servings

Added:

Monday, November 30, 2009 - 12:34pm

Creator:

Anonymous

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