PEACH CREAM CAKE 1 (7 inch) prepared loaf angel food cake, frozen 1 (14 oz.) can sweetened condensed milk 1 c. cold water 1 instant vanilla pudding mix 1 tsp. almond extract 2 c. (1 pt.) whipping cream, whipped 4 c. sliced, pared fresh peaches or 20 oz. pkg. frozen sliced peaches, thawed
Cut cake into 1/4 inch slices; arrange half the slices on the bottom of a 9x13 inch baking dish. In large mixing bowl, combine sweetened condensed milk and water, mix well. Add pudding mix; beat until well blended. Chill 5 minutes. Stir in extract; fold in whipped cream. Pour half the cream mixture over peach slices, which should top the angel food cake. Repeat layer, ending with the second half of peach slices. Chill 4 hours or until set. Cut into squares to serve. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
