Peach Cream Cake
Peach Cream Cake is an moderately easy dinner. Made with 1 (7-inch) prepared loaf angel food cake (frozen), 1 (14 oz.) can sweetened condensed milk (not evaporated milk), 1 c. cold water, 1 tsp. almond extract and 1 (4 serving size) pkg. instant vanilla flavor pudding and pie filling mix, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
Cut cake into 1/4-inch slices.
Arrange 1/2 the slices on bottom of 13 x 9-inch baking dish.
In large mixer bowl, combine sweetened condensed milk, water and extract; mix well.
Add pudding mix; beat well.
Chill 5 minutes.
Fold in whipped cream. Pour 1/2 of the cream mixture over cake slices.
Arrange 1/2 of the peach slices on top.
Repeat layering, ending with peach slices.
Chill 4 hours, or until set.
Cut into squares to serve. Refrigerate leftovers.
π· Perfect Pairings
Complete your meal with these
/222415-manhattan-cocktail-mfs-1-5236903c1c7c4078b3394192862ef820.jpg)
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment