Janice's Peach Cream Cake
Janice'S Peach Cream Cake is an moderately easy dinner. Made with 1 (7-inch) angel food cake, 1 (14 oz.) eagle brand sweetened condensed milk, 1 c. cold water, 1 (3 1/2 oz.) pkg. vanilla instant pudding and 1 tsp. almond extract, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
Cut cake into 1/4-inch thick slices.
Arrange half the slices on bottom of 13 x 9-inch baking dish.
In large mixer bowl, combine sweetened condensed milk and water; mix well.
Add pudding mix and beat until blended.
Chill 5 minutes.
Stir in extract; fold in whipped cream.
Pour half the cream mixture over cake slices; arrange half the peach slices on top.
Repeat layers, ending with some peach slices for garnish.
Chill 4 hours or until set.
Cut into squares to serve.
Refrigerate leftovers.
π· Perfect Pairings
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