Peach Cream Cake Recipe

Name: Peach Cream Cake
Ingredients: 13 ounce Angel food cake, cut into 1/4" slices; 14 ounce Fat-free sweetened condensed lowfat milk; 1 c. Cool water; 3 ounce Fat-free vanilla pudding mix; 1 tsp Pure vanilla extract; 2 c. Cold Whip Free, thawed; 29 ounce Peach slices in syrup, liquid removed

by Global Cookbook

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Servings: 12

Ingredients

Cost per serving $1.29 view details

13 ounce Angel food cake, cut into 1/4" slices
14 ounce Fat-free sweetened condensed lowfat milk
1 c. Cool water
3 ounce Fat-free vanilla pudding mix
1 tsp Pure vanilla extract
2 c. Cold Whip Free, thawed
29 ounce Peach slices in syrup, liquid removed

Directions

Arrange half cake slices on bottom of 13 x 9" pan; set aside. In a mixing bowl, combine sweetened condensed lowfat milk, water, and pudding mix. Mix well.
Mix in vanilla extract and whipped topping. Pour half the mix over cake slices in pan. Arrange half the peach slices on top. Repeat layers.
Refrigerate4 hrs or possibly till set.
Serving Ideas : Cut into squares.
NOTES : Chill leftovers.

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Amount Per Serving	%DV
Serving Size 196g
Recipe makes 12 servings
Calories 333
Calories from Fat 46	14%
Total Fat 5.16g	6%
Saturated Fat 2.99g	12%
Trans Fat 0.0g
Cholesterol 18mg	6%
Sodium 351mg	15%
Potassium 353mg	10%
Total Carbs 66.93g	18%
Dietary Fiber 1.3g	4%
Sugars 49.06g	33%
Protein 7.15g	11%

Peach Cream Cake Recipe

Ingredients