|Angel food cake||1|
|Peach preserves||1⁄3 Cup (5.33 tbs) (Fruit Only)|
|Vanilla tart filling/Sugar-free low fat vanilla pudding, made with skim milk||2 Cup (32 tbs) (1 Recipe)|
|Canned peaches||15 Ounce, sliced, drained and chopped (Packed In Juice Without Sugar)|
Slice the angel food cake crosswise into three sections.
Place the bottom part, cut-side-up, onto a serving plate.
Prepare the tart filling.
Spread the cut side of the cake on the plate with one-third of the jam.
Mix the vanilla filling with the drained, chopped peaches.
Spoon one-third of this mixture onto the first layer of the cake.
Spread jam on top of the next layer of the cake and repeat, ending with pudding.
Refrigerate until serving time.