Peach Angel Dessert
Ready In: 16 mins
Serves: 15
Ingredients
- 3⁄4 cup sugar
- 2 tablespoons cornstarch
- 1 cup water
- 2 tablespoons corn syrup
- 1⁄4 cup peach gelatin, apricot gelatin or 1⁄4 cup orange gelatin
- 10 1⁄2 ounces angel food cake (1 loaf)
- 8 ounces reduced-fat cream cheese
- 2 tablespoons nonfat milk
- 2⁄3 cup confectioners' sugar
- 8 ounces frozen light whipped topping, thawed
- 3 cups fresh peaches, peeled and sliced or 3 cups sliced frozen peaches, thawed
Directions
- In a small saucepan, combine sugar and cornstarch. Gradually whisk in water and corn syrupnuntil smooth. Cook and stir until mixture comes to a boil. Cook for 1-2 minutes until thickened. Remove from the heat; stir in gelatin until dissolved. Cool to room temperature, stirring several times.
- Cut angel food cake into nine slices. Line an ungreased 13x9x2-inches dish with the slices. In a mixing bowl, beat cream cheese and milk until blended. Gradually beat in confectioners' sugar. Set aside 1/3 cup whipped topping for garnish. Fold remaining whipped topping into cream cheese mixture; spread over cake. Top with peaches. Pour gelatin mixture over peaches.
- Cover and refrigerate for at least 4 hours. Cut into squares. Top each piece with about 1 teaspoon of reserved whipped topping. Refrigerate leftovers.
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