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Raspberry Peach Delight Recipe

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This recipe for Raspberry Peach Delight, by , is from Cooking From the Heart, 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!

Contributor:  
Contributor:  
Judy Tenney

Category:
Category:

Ingredients:  
Ingredients:  
1 Angel Food Cake (made from mix or 8 in prepared angel food cake)
1 Box (3 ounces) Raspberry Gelatin
1 Cup Boiling Water
1 Cup Cold Water
1 can (16 ounces) Sliced Peaches, drained and halved
1 Box (5.1 ounces) Instant Vanilla Pudding
3 Cups Cold Milk
1 Carton (8 ounces) Cool Whip, thawed

Directions:
Directions:
Cut angel food cake into 1 inch cubes and arrange in a 13in. x 9in. x 2in. dish.

In a small bowl, dissolve gelatin in boiling water and stir in cold water. Pour over cake. Arrange peaches
over gelatin/cake mixture.

In a large bowl, mix milk and pudding for 2 minutes (using whisk or hand mixer) Let stand for 2 minutes
or until soft set. Spoon over peaches. Top with cool whip.

Cover and refrigerate for at least 2 hours before serving.

Number Of Servings:
Number Of Servings:
15
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This recipe can also be layered in a trifle bowl.

 

 

 

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