|Canned sliced peaches||19 Ounce|
|Commercial sour cream||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Butterscotch pudding mix||4 Ounce|
Drain peaches well, saving juice.
Measure peach juice and add enough water to make 1 cup liquid, if necessary.
Combine about 1/4 cup of this liquid with the cornstarch and stir until smooth.
Heat remaining liquid to boiling and stir in cornstarch mixture gradually.
Bring back to a boil, stirring constantly.
Turn down heat and cook gently 1 minute, stirring.
Remove from heat and cool.
Dry peach slices on paper towelling and cut into small pieces.
Beat sour cream and milk together in small mixer bowl.
Add pudding mix and nutmeg and beat slowly 2 minutes.
Let stand about 2 minutes or until quite thick.
Fold in peach pieces.
Spoon layers of pudding and thickened peach juice into parfait glasses or goblets making 3 layers of pudding and 2 of peach juice.
Chill until serving time.
Serving size: Complete recipe
Calories 1358 Calories from Fat 470
% Daily Value*
Total Fat 53 g82.1%
Saturated Fat 31 g155.1%
Trans Fat 0 g
Cholesterol 142.2 mg47.4%
Sodium 2185.3 mg91.1%
Total Carbohydrates 221 g73.6%
Dietary Fiber 7.4 g29.6%
Sugars 176.4 g
Protein 15 g29.1%
Vitamin A 69.3% Vitamin C 25.1%
Calcium 52.7% Iron 13.9%
*Based on a 2000 Calorie diet