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Peach Cream Cake

This is light and fluffy almost like biting into a cloud.  A cloud with peaches, vanilla and almond extract. Yummy!

I did, however, sub some of the ingredients.

They are noted below:

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Peach Cream Cake

1 prepared loaf of angel food cake
14-ounce can sweetened condensed milk  (I used fat-free)
1 cup cold water
3 1/2-ounce package instant vanilla pudding and pie filling
1 teaspoon almond extract
2 cups (1 pint) whipping cream, whipped (I used almost a full can .14 oz – of light Reddi-whip) or store brand
4 cups or more sliced, pared fresh peaches (about 8 peaches) (I used a can .28 oz lite peaches, Drained)  No fresh peaches right now – in the dead of Winter.

Directions:

Cut cake into 1/4-inch slices. Arrange slices on bottom of a 9-by-13-inch pan or baking dish.

In mixer bowl, combine sweetened condensed milk and water; mix well. Add pudding mix and beat until well 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 layering, ending with peach slices. Chill 4 hours or until set.

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well sorta.

Split a large pickle (preferably homemade) in half and fill with a little slaw, you may have to scoop out some of the pickle seeds to make room for the dog and fillings – top with relish and mustard.

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Enjoy!

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