Peach Cream Cake Recipe
Ingredients
| 1 (7-inch) prepared loaf angel food cake, frozen | ||
| Evaporated milk | 1 Can (10oz) | |
| Cold water | 1 Cup (16 tbs) | |
| Vanilla instant pudding and pie filling package | 1 | |
| Almond extract | 1 Teaspoon | |
| Whipping cream | 2 Cup (16 tbs), Whipped | |
| Frozen peaches | 4 Cup (16 tbs), thawed | |
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.
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.
Chef
