Peaches and Cream Delight

Layers of rich goodness. You can't go wrong with pound cake, creamy filling, and fresh peaches. This can also be made low-fat by replacing the pound cake with an angel food cake, the sweetened condensed milk with non-fat s.c. milk, sugar free pudding, and non-fat cool whip. Almost takes the fun out of eating a rich dessert, but I swear, you can't tell it's low-cal.

• Ready In: 4 hrs 15 mins
• Serves: 12

Ingredients

• 1  sara lee  poundcake
• 14  ounces sweetened condensed milk
• 1 (3 1/2ounce) box Jello Instant Vanilla Pudding Mix
• 8  ounces  whipped topping
• 1  cup cold water
• 1  teaspoon vanilla extract
• 4  cups  peaches, peeled and sliced

Directions

1. Cut the cake into 1/4" slices and arrange half in the bottom of a 9x13 dish.
2. In a large bowl, combine the sweetened condensed milk, water, vanilla extract, and pudding. Beat well; chill 5 minutes.
3. Fold in the whipped topping and spread half the mixture over the cake.
4. Arrange half the peach slices on top of the fluff.
5. Repeat layers beginning with cake and ending with peaches. Chill 4 hours, covered, or until it is set. Refrigerate any leftovers and keep covered. This is better if it sits overnight to let the cake get soft.