Peach Cream Cake Recipe
This is a recipe for a delicious, light, cream cake - its peach flavor makes it a perfect summertime dessert.
1 7-inch prepared angel food cake
14 oz. sweetened condensed milk (not evaporated)
1 cup cold water
3.5 oz. package instant vanilla flavor pudding and pie filling mix
1 tsp almond extract
2 cups whipping cream (whipped)
4 cups sliced, pared fresh peaches
Cut cake into 1/4 inch slices; arrange half the slices on bottom of 13 x 9 inch baking dish. In larger mixing bowl, combine sweetened condensed milk and water. Add pudding mix; beat well. Chill 5 minutes. Stir in extract; fold in whipped cream. Pour half the cream mixture over the 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.