Peach Cream Cake
By: Anonymous
Published: Monday, November 30, 2009 - 12:34pm

Ingredients




13 ounces angel food cake cut into ¼" 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.