Peach Cream Cake

Recipe by Carrie Ann
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (10 3/4 ounce) prepared loaf angel food cake, frozen
  • 1
    (14 ounce) can sweetened condensed milk
  • 1
    cup cold water
  • 1
    teaspoon almond extract
  • 1
    (3 ounce) package vanilla instant pudding mix (4-serving size)
  • 2
    cups whipping cream, whipped
  • 4
    cups peeled sliced fresh peaches (about 2 pounds)
Advertisement

DIRECTIONS

  • Cut cake into 1/4" slices;arrange half the slices on bottom of 13x9 baking dish.
  • In large bowl, combine condensed milk, water,and almond extract.
  • Add pudding mix; beat well.
  • Chill 5 minutes.
  • Fold in whipped cream.
  • Spread half the cream mixture over cake slices; arrange half the peach slices on top.
  • Repeat layering, ending with peach slices.
  • Chill 4 hours or until set.
  • Cut into squares to serve.
  • Refrigerate leftovers.
Advertisement