Peach cream cake

Peach cream cake

Ingredients/Components

• cold water - 1 c
• almond extract - 1 tsp
• can Eagle Brand condensed milk - 1 oz
• instant vanilla pudding mix - 1 pkg
• tub Cool Whip - 1 (3
• prepared angel food cake - 1 item
• sliced fresh or canned sliced peaches - 4 c

How to make peach cream cake:

Cut cake into 1/4-inch slices. Arrange half the slices on bottom of 9 x 13-inch baking dish. In large bowl, combine condensed milk and water; mix well. Add pudding mix; beat until well blended. Chill 5 minutes. Stir in vanilla; fold in Cool Whip.

Pour half the cream mixture over cake slices. Arrange half of the peaches on top. Repeat layers. Chill until set. Cut into squares.

Recipe categories: Desserts, Cakes, Fruit.