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Raspberry Peach Delight Recipe

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This recipe for Raspberry Peach Delight, by , is from The Stallbaumer Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Steinlage

Category:
Category:

Ingredients:  
Ingredients:  
1 (8 inch) Angel food cake, cut into 1 inch cubes
1 (.30 oz.) pkg. sugar-free raspberry gelatin
1 c. boiling water
1 c. cold water
1 (16 oz.) can reduced-sugar sliced peaches, drained & halved
3 c. cold fat-free milk
1 (1.5 oz.) pkg. sugar-free instant vanilla pudding mix
1 (8 oz.) frozen reduced-fat whipped topping, thawed

Directions:
Directions:
Arrange cake cubes in a 9x13 pan. In a small bowl, dissolve gelatin in boiling water; stir in cold water. Pour over cake. Arrange peaches over gelatin. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft set. Spoon over peaches. Top with whipped topping. Cover and refrigerate for at least 2 hours before cutting.

Number Of Servings:
Number Of Servings:
15

 

 

 

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