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Peach Cream Cake Recipe

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This recipe for Peach Cream Cake is from Cornerstone Class Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 prepared bundt-size angel food cake, frozen
1 (14-oz.) can sweetened condensed milk (not evaporated milk)
1 c. cold water
1 t. almond extract
1 (4-serving size) package instant vanilla pudding
2 c. (1 pint) whipping cream, whipped
4 c. pared, sliced fresh peaches (6 peaches)
Directions:
Directions:
Cut cake into 1/4-inch slices; arrange half the slices on bottom of 9x13" 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 half the cream mixture over cake slices; arrange half the peach slices on top. Repeat layering cake, cream mixture, and ending with peach slices. Chill 4 hours or until set. Cut into squares to serve. Refrigerate leftovers.

 

 

 

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