This is a print preview of "Peach Cream Cake" recipe.

Peach Cream Cake Recipe
by Global Cookbook

Peach Cream Cake
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  Servings: 12

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

Directions

  1. 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.
  2. 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.
  3. Refrigerate4 hrs or possibly till set.
  4. Serving Ideas : Cut into squares.
  5. NOTES : Chill leftovers.