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Peach Cream Cake

sweet.chef's picture
Ingredients
  7 inch angel food cake loaf 1 , frozen (Prepared)
  Milk 14 Ounce (1 Can, Not Evaporated Milk)
  Cold water 1 Cup (16 tbs)
  Vanilla flavor instant pudding and pie filling 1 Ounce (1 Package, 4 Serving Size One)
  Almond extract 1 Teaspoon
  Whipping cream 1 Pint, whipped (2 Cups)
  Peeled sliced peaches/One (20-ounce) package frozen sliced peaches, thawed 4 Cup (64 tbs)
Directions

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

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Cake
Ingredient: 
Peach
Interest: 
Quick

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